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Polish Cabbage Rolls

Cabbage Rolls

Cabbage Rolls

My dad was the family cook so I learned to make Polish cabbage rolls (golabki) growing up. We always used Uncle Ben's converted rice in the stuffing but the mushrooms are optional. Serve them plain or browned in a little olive oil with a dollop of sour cream on the side. - Jenny Jones

Prep Time: 1 hour

Cook Time: 1 hour, 30 minutes

Total Time: 2 hours, 30 minutes

Makes: 16 to 24

Cabbage Rolls

Ingredients:

  • 1 large head of cabbage (about 3 lbs.) – or use 2 smaller heads
  • 1 Tablespoon olive oil
  • 1 cup diced onion
  • 2 cloves garlic, minced
  • 2 large mushrooms, finely diced - 1 1/2 cups (optional)
  • 1 pound ground sirloin
  • 3/4 cup uncooked long grain rice (brown or white)
  • 1/4 cup chopped parsley
  • 1 cup Pomi strained tomatoes or canned tomato puree
  • 1 1/2 teaspoons salt
  • pepper to taste
  • 3/4 cup liquid (beef stock, cabbage water, or combine with some leftover tomato for 3/4 cup)

Instructions:

  1. Bring a large pot of water to boil. Cut center core out of cabbage and place, core side down, in boiling water. Cover and simmer for 10 minutes.
  2. While cabbage simmers, heat oil in pan over med-high heat and sauté onion and garlic 3-5 minutes until browned. Add mushrooms and cook another 2 minutes. Transfer mixture to a large bowl to cool.
  3. Remove cabbage to a rimmed baking sheet, keeping water in the pot. Gently remove leaves from cabbage, cutting away from the core with a small knife. Set aside the best 16 unbroken leaves and cut off the thick spine in the center for easier rolling. Set all remaining broken or small cabbage leaves aside. (If the core is too firm, return it to boiling water for a few minutes to soften)
  4. Preheat oven to 350° F.
  5. To cooled onion mixture, add meat, rice, parsley, tomato, salt & pepper. Combine well.
  6. Place about 1/4 cup of filling in each leaf, roll, and place seam side down in a 13 by 9-inch pan. Pour liquid over rolls and lay some leftover leaves on top. Cover pan tightly with foil, and bake for 1 1/2 hours. (Place pan on a cookie sheet in case it drips)
  7. Remove from oven and let rest 30 minutes or better still, refrigerate overnight. (They freeze well.)

NOTE: To Cook on Stovetop - Use a heavy Dutch oven or your heaviest pan. If you have leftover cabbage leaves, place them on the bottom of the pan first to prevent burning. Use the same recipe, cover the pan and bring to a boil. Then reduce heat and simmer for about an hour. It takes less time because you bring it to a boil much faster on the stove top. Uncover occasionally to make sure they are cooking and to see if more liquid is needed.

Cabbage Rolls

540 Comments on "Cabbage Rolls"

  1. Maria Benedict

    I’m going to make the cabbage just like you, you also explained it beautifully how to make it. Thank you and also dziekuje bardzo ❤️❤️

  2. Mitch

    Why were my Golumpki s a little dry

  3. Maria @ San Antonio Texas

    I have always loved cabbage and now I’ve learned to make the rolls. Thank you

  4. Debra Eaton

    looks simple and yummy Thanks Jenny, I never thought about frying them swee deal 🙂

  5. Mitsy

    Hi! Have not tried these yet. Reading comments to see if others liked this recipe, I noticed some people had a problem with the rice. You may want to change recipe to read- Rice (pre-cooked). Especially with the longer cooking times of long grain, or brown rice. Now if people are starting out with a boxed rice, those would probably cook up nicely, right in the recipe. Just a suggestion. Looking foreward to try this one!

    • Jenny Can Cook

      I have made this recipe over many years with equally consistent results using long grain rice as well as brown rice. A cooking time of 1 1/2 hours is enough to cook any kind of rice. I will not be making any changes to the recipe and when people encounter problems with a proven recipe, it’s usually because they did not follow the instructions. I use uncooked rice because it absorbs the flavors while cooking. I do not recommend using pre-cooked rice. I assure you that with either long grain or brown rice (uncooked) these cabbage rolls will turn out if you follow the recipe and cooking time.

      • Old Texan

        Exactly.

        When someone complains that a tried and true recipe is wrong and then admits to not following the recipe, I recall my Mother’s comment that, ” you can’t substitute a cup of Lime Jello for a cup of Curry Powder.”

        I made a new batch of cabbage rolls last night, with a few tweaks to suit my needs. I can’t have sodium, so I must use salt free ingredients and that will almost always alter a recipe. This time they are perfect.

        I just re-read the comment from Mitsy, and this person admits to have never made these, but “suggests” that Jenny change the published tried and true recipe.
        A strange odor from under the bridge hints strongly of “troll”.

        But don’t tell the recipe owner or originator that they need to change a tried and true recipe.

        I followed the instructions and this time I have very good cabbage rolls.

      • Kim

        Thanks for clarifying! Your experience with the recipe and boosted my confidence. I’m very excited to try this recipe today 😀

  6. Nancy

    Jenny, I am so happy that I found your website and recipes. My sister and I thought that our Polish grandmother recipes were lost to us for ever but now we have them via you and your father! Thank you, Nancy

  7. Rebecca Bohannon

    Used white rice left over from Chinese takeout. It freezes well. Easy to use in quick trip dishes.

  8. Yolanda Quimby

    I will be making these subing the gr steak with ground veggie crumbles! I’m planning on veganizing them. If it comes out good I will try vacuum packing for later use. I’m cooking for 1!

  9. J.Jones

    This recipe is delicious and healthy! Thank you Jenny!😄

  10. Old Texan

    I wish I knew how to make the little laughing, crying emoji thing that the girls text me, so imagine it’s here.

    In all my years of cooking I have rarely took something straight from the oven to the garbage. I screwed these up that bad.
    The mess was just mush.
    I am still trying to figure out what went wrong, but the mess tasted horrible, too.

    The ingredients list looks about like what my Mother used to make for me.
    She didn’t write the recipe down, she just made them.

    I used no salt tomato puree and omitted the mushrooms and parsley. I don’t like parsley and didn’t have mushrooms, which I wouldn’t have put in, anyway.
    But that didn’t account for the disaster.

    Here is what I think happened.
    1. I over cooked them, as I forgot them in the oven. Next time I will use the Crock Pot.
    2. Today I made chili from the same ground beef, labeled as 93 percent lean. It had to be mis-labeled as I skimmed off a lot of fat, I usually don’t have but a little fat to rise when the chili is cool.
    So the beef was really greasy. I didn’t like the looks of it, and even checked the label, but it said 93 percent lean.
    3. I had already used about half my cabbage, so I used the inner, white leaves instead of the stronger outer leaves.

    The weaker inner leaves, overcooking and greasy meat spelled disaster.

    Well, my old iron skillet is perfectly seasoned, they didn’t stick and my rice wasn’t crunchy.

    I will try again after a trip to the grocery..

    • Nancy

      My sister said that my Polish grandmother used a combination of beef and pork. I was thinking that a meat load combo of beef, pork and veal would work ok.

  11. Thomas Lindsey

    Thank you for this video. I have diabetes and this is great (minus the rice, replacing it with 1 pound of Italian sausage or small cauliflower bits that look like rice)
    This would be a no card meal.

    • Katya

      My niece just made them exactly that way, with cauliflower and LOVED them.

  12. Bernice

    This was awesome. Will be having this during my work week.

  13. Ven

    I must have done something wrong. My rice was crunchy, I used Carolina Brown rice.

  14. EdnaV

    Thank you Jenny! This recipe is fantastic and you are absolutely adorable. Love it.

  15. Henryk

    Thank you so much Jenny for the video & written recipe and instructions. I shall try to make these (first time in my life…).

    One question on my mind and it has to do with the freezing and defrosting of these “doves”….

    What is the recommended defrosting method for these Golombkis? Whenever I defrost them in a Micro-oven, the outside of them becomes extremely hot, but at the core they remain frozen!

    Dzenkuje (Thank you) for any further guidance on this subject.

    • Jenny Can Cook

      The best way to defrost anything, including cabbage rolls, is to place them in the refrigerator overnight.

    • Monika

      Defrost overnight in fridge or use defrost setting on your microwave before the cook setting from your microwave.

  16. Eurl Riley

    Is there a sauce to pour over these
    Before baking these? If so will you
    Please post it .

    • Jenny Can Cook

      The only “sauce” I use is the 3/4 cup of liquid you see in the recipe. There are many other variations for what to pour over them before baking but you would have to look at other recipes for ideas.

      • Jennifer Weller

        I have never used mushrooms in mine and i like it with tomato soup instead,.

  17. George H

    I cooked this recipe his past weekend with my daughter and it was very good. Very good flavors of tomato and cabbage into the meat that gave it a
    hint of being corned flavor. my question is about the rice. I cooked it at your temps and time and reheated the next next at 200 for almost an hour but my rice was a little gritty, Is that part of the traditional way or did I miss it somehow?

    thanks

    George

  18. Camilla Coy

    Thank you Jenny. I love your down-to-earth style. I am of Hispanic origin and have never made Polish food before. When I saw your friendly face and yummy-sounding recipe, I thought, I just have to try it.
    Also, this might sound strange, but I recently watched a documentary about WWII and since hearing that you learned this from your dad I wanted to show respect for your culture. Anyway…it’s from my heart.

  19. Mireille

    Hello Jenny,
    I made your cabbage rolls recipe last night.
    They were sooooo delicious, the meat so tender, and the cabbage not saggy. In fact a little crunchy. I love this recipe. Thank you for sharing it!

  20. Karen

    My husband and I LOVE these. I made them last night for dinner. After baking I added an extra cook in skillet with some butter to finish rolls. Had the with sour cream…DELICIOUS! Thank you:)

  21. Middletown Lisa

    A friend/housemate (Caroline B.) made these for my birthday one year a long time ago. I’d never had them before, but I have never forgotten them since they were so delicious. I’m looking forward to being able to make these for myself. Thank you for sharing this. I may be having these for Christmas and my birthday again! 😀

  22. Katie

    Are not Polish gołąbki :(((
    We never use mushroom parsley and also beef is not good meat rice is cooked before we mix everything

    • Theresa

      This is Jenny’s recipe. If it’s not the way YOU make them, there’s no need to be so arrogant. There is more than one way to make any recipe. I suggest you take your bad attitude elsewhere.

      • Karen

        I agree! So rude! So unkind! So unnecessary 🙁

      • Kathy eann

        K guys. Calm down, my grandparents are from Warsaw Poland. Here’s my gram’s ingredients. 2 Large cabbage, cored and par boiled. Remove spine. 1 1b breakfast pork sausage, 2 lbs Hamburg, 2 lg onion, 2 c cooked rice, 1/2 teas salt, 1/2 teas pepper, 1/3 cup rice water or milk. Mix well. 1/3 c to each lg roll or however u want to fill. Layer and pour sauce over the top. Cover leaving enough room for mixture to bubble over. Cook 2 1/2 hours on 325. Leave in oven for another half hour while oven is cooling down. These are so delicious. I some x use fennel cuz we have them often so I change them up. U can also make Golumpki cascerole just layer mixture with cabbage like a lasagna. 🤣

        • Brenda

          I want to thank you for your recipe for polish cabbage rolls. I would like the sauce portion of the recipe as you did not include it. Thank you

        • Jennifer Weller

          This is more of how my great gram made them too. With campbells tomato soup. So delicious.

    • Martha

      Katie, not everyone cooks the same way, so even if you are polish no recipe is cut in stone. I will use this recipe it looks and sounds delicious and it doesn’t have to be “ polish “ to be good. By the way, I’m Irish .

    • Priscila

      There’s no gołąbki police! One may use whatever pleases them!!! There are several ways to cook almost every recipe to satisfy different taste buds! No need to be rude!

  23. Alice

    I am 88 and don’t do much cooking any more but would love to try these if I can freeze them. After they’ve been the oven? or before? Must find meals for one I can freeze as I can’t get used to “prepared” meals. I’ve always eaten well and just can’t stomach some of the food offered as easy substitutes for homemade.
    HELP!

    • Jenny Can Cook

      Good news: Cabbage rolls freeze beautifully after they are cooked and cooled. I freeze them in serving portions (3 at a time) as they will stick together when frozen unless you separate them before freezing. You can separate them to freeze with wax paper.

      • Christin

        Jenny, I believe ALICE also wants to know if she can freeze before cooking or to freeze strictly after cooking. ?

        • Priscila

          Jenny said “after they’re cooked and cooled”

  24. Lisa

    My German Great Grandma lined a tall pot with a few of the outer cabbage leaves. Made a beef/pork filling with raw rice lots of white and green onions, fresh parsley and dill,stewed tomatoes and tomato sauce. She would cover them with water and top with more stewed tomatoes. Sometimes I’ll layer with sauerkraut and always serve with sour cream.

  25. Reyna Rodriguez

    He buscado esta receta en varias ocasiones, hasta que puedo hacerla pues esta muy bien explicada.Es un alimento delicioso.
    Gracias!!!…yumm

    • Old Texan

      Reyna says that she has searched for this recipe several times and that she can’t wait to make this, the directions are very good.. It is delicious food.
      Thank you,
      No need to translate “yumm”,

  26. M C

    Excellent instructions ,well explained.
    I always wanted to know how to make stuffed cabbage.
    Thank you
    M C

  27. Lynn C

    Jenny, I have been looking to make these for years, but was never brave enough to try! After watching your video am going to have these soon. You make it look so easy with step by step instructions. Thank you so much. Will let you know how they turn out. Thank you, Jenny.

  28. Aniela

    Jenny! Sincere Thanks! I learn by watching and listening! You have been like “Divine Intervention!” Your Program has made a BIG Difference in my day. Perhaps there are many of us who only know our name reflects our Cultural origin, but never had someone to share what you teach! Your ability and knowledge truly assists many others! Keep us informed with the “Down Home” Recipes! 😊

  29. Nancy

    I grew up in these stuff cabbage my step dad cooked them on the stove linedthe bottom of the pan with cabbage leaves and put a plate upside done on the top of them and covered them. Delicious!! I love them. 😊

  30. Sherry

    These look yummy. My mom used to make these, but I remember vinegar in the liquid. How much would you use?

  31. Norm

    Growing up, my family made this on the stovetop in layers with polish or Hungarian sausage and sauerkraut (caraway seeds, unless my dad had a say in it).

    I read that meat stuffed vegetables are a Turkey/Ottoman influences throughout easter Europe. I have found and tried German, Polish, Hungarian, Croatian, Slovenian variations.

    Your recipe looks great, like the idea of mushrooms. Thanks for sharing.

  32. Lynda

    Dear Jenny,

    You have made me hungry for something I haven’t had since I was a child living at home. My parents weren’t Polish, but my mom used to make cabbage rolls regularly. However, I think her’s were not authentic as she used Catsup over the top when she baked them.

    Your recipe sounds divine and I want to make these before the week is up!

    Thank you,
    Lynda

    • Sharon

      My mother also put catsup on top, but my mother-in-law made a tomato sauce from scratch that she put on top.

  33. Rob

    Made these tonight. They are very subtle flavor wise but really good at the same time. I think I’m going to use this recipe as a base and kind of play around with different variations to find one we really love. Thanks Jenny! This was my first attempt at cabbage rolls and you made it less painful.

    • Hal (Hranislav)

      This same dish is known as “SARMA” to Serbians. My late wife, Silvija, (Sylvia) would make the dish with 50% ground beef, (80% lean/20% fat), 25% ground lamb and 25% ground pork. (She used a RIVAL 20 quart, Roaster Oven) in which she placed loose cabbage leaves on the BOTTOM to prevent scorching. She also used Steinfeld’s sauerkraut interspersed in and around and on top (with the juice) of the cabbage rolls + smoked pork meat on the top, with “Kobasica” (Polish Sausage), uncut – spread around as well with the smoked pork meat. She too reserved the cabbage water and made a slurry with tomato juice, or paste poured over the SARMA. This was slow cooked at a temperature of 200 – 225 degrees Fahrenheit for hours. (all day). This dish was the centerpiece of dinner for our invited Serbian and Croatian friends on special occasions. With no Rival 20 quart Roaster Oven, (adjust accordingly). The result is absolutely outstanding, in spite of the preparation time and effort expended. It’s the dish I miss most since Sylvia passed away, because I cannot reproduce it as did she.. Try to find smoked pork meat and real Polish style sausage in an Eastern European ethnic market. You will not regret preparing this SARMA. Your taste buds will reward you faster than you can say, “Clap hands, here comes Charlie!”

      • MJ

        Your late wife put a lot of love in that dish. I will try to recreate it in her honor. Thank you for sharing

      • Jenny Can Cook

        Hal, your late wife’s version sounds absolutely fantastic. I love sauerkraut and being Polish, I love kielbasa too. I live in Los Angeles and there is no place here that sells good Polish sausage like they do in Chicago and parts of Michigan. I plan to try making my next cabbage rolls with beef, lamb, and pork and lots of sauerkraut. Thank you for taking time to share this treasured recipe.

        • Kenneth L Balmas

          Jenny my grandma was German and made cabbage rolls useing polish sausage. I still make them i get my sausage online and it is just like what we used to but from the polish fanilies that live here. Can’t get it now so i buy it online the last i got was from Wisconsin and very good. I lost the web site for it .

      • RI Fishwyfe

        Hal – Loved your story and twist on cabbage rolls. Most interesting is that one reader said their mom used vinegar, and your Silvija used saurkraut – thus the vinegar presence! We grew up with these, but cooked in BUTTER! Oy!!! I love the idea of adding kielbasa in chunks and will do that when I make my next batch of golumpki. Best wishes to you!!

      • Sue

        I just made this today, in Hal’s beloved’s version which is much like what my grandma Della had, and it came out amazing. I didn’t have sausages to add to the top, so I’m missing out on that flavor, BUT it came out tasting like kapusta! Bonus for me, as it’s another missed flavor from my youth. My mom had made both stuffed cabbages and kapusta, but changed them up to her personal liking. I think I just out done her classics! Thank you Hal and Jenny for such great tastes of heritage.

  34. SRMcC

    So different from my polish heritage Gołąbki

    Interesting but to me not made with tradition and authenticity

    I really love your other videos !!

    So far …

    • Rob

      Please send me your true polish Gołąbki recipe if you would. I’d appreciate it. I did like this recipe as well.

  35. Lisa Noman

    Hi Jenny,

    I’m super excited…… made your stuffed cabbage rolls this evening but I did low carb it by using riced cauliflower instead of actual rice. And I did tweak it a bit with some spices fresh cilantro and parsley. Serving it with pickled beets and cauliflower puree. Thank you so much for posting such a wonderful recipes and entertaining videos!

  36. Mary Louise Bettess

    I hope you didn’t through those cabbage rolls out because you can freeze them and have them another time. They will even taste better. Lou

    • Jenny Can Cook

      You are right, and I noted that in Step #7. I freeze them all the time.

  37. Kelly R

    I am so glad I came across your recipe.
    My dad is polish but he didn’t cook. I was able to help my grandmother make perogi on occasion. My those were good. Many varieties of ingredients for all types of fillings.

  38. Shellie J.

    I can’t wait to try this recipe. It looks simple enough to try for dinner

  39. George Wolfe

    Can these be frozen before being baked and then thawed and baked as usual?

  40. Sue

    I grew up on these but I don’t remember my Mom adding mushrooms… I love mushrooms and going to try this your way, can’t wait! Thanks for sharing with us!

  41. Teresa Riveland

    I was so excited when I stumbled on to your cabbage rolls recipe. I too grew up watching and then helping my father make cabbage rolls. He always used a combo of fatty ground beef and ground ham with raw rice and lots of garlic in the filling. He would layer the rolls in alternating layers of sour kraut in a Dutch oven and cover them w/ extra cabbage leaves and some cabbage water. These were simmered slowly on top the stove until they were completely done in the center. We called these, “Pigs in a blanket” Yum!

  42. Judy S

    These are the best cabbage rolls I’ve ever made. This is definitely the best recipe I’ve come across. Thank you for sharing your recipes.

  43. Kitty

    Love your recipes. My friends mother was Polish and the only thing I learned before she passed away, was to make Cabbage rolls. I really like the mushroom addition to the recipe. Because of you I now can make more delicious Polish recipes😀
    Thank you

  44. June

    Try using the steamer rice with veg. In it, and 1/2 pound crisp chopped bacon added to the meat. Very good.

  45. Carol

    First time trying these.Different type of sauce. Absolutely delicious. So Much so that I shared some with my neighbor’s. They loved it too.

  46. Tsege

    I like the way you make it,so fast easy to learn. Thanks

  47. Ula z Chynowa/Polska

    Dear Jenny;your golabki-cabbage rolls look fantastic and you too.
    Jenny you are 100% polka I’m proud.
    I wish you always the best everyday.
    Love+kiss+hugs xoxoxoxo

  48. Cynthia Jordan

    My mom learned to make cabbage rolls from 3 ladies. The only thing they agreed on was to put sauerkraut on top of the rolls before baking. We use rice too but cook it first. Thank you for sharing your version of cabbage Rolls

    Jenny you look familiar, did you have a talk show in the 90’s?

  49. Claudia

    Why can I not print the recipe.
    I press print ,bit the page is empty.
    BTW I have made it this morning and it smells beautiful.I will let you know how my family liked it layer.
    Claudia

    • Jenny Can Cook

      Please see the FAQs.

    • Shirley Tomisek

      email required will not be published

    • Carole

      I’m sure how you printer work or computer work, but I click on “ctrl & P” at
      the same time and it goes to my printer. You can try that. Hope it works.

  50. Linda

    Im from Port Arthur,Texas and im try this recipe. This will be my first time ever to make cabbage rolls. So lets see how this comes out !!!

  51. Kathie

    Is there a way you could show us how you sauté the cabbage. Can you make this recipe in a slow cooker?

  52. Clara

    They are delicious. I make them the same way without the mushrooms.

  53. Vonne

    I have a great crop of cabbage and decided to make several batches to freeze. Great recipe and technique. I’ve never friend them and served with sour cream, but will do so tomorrow. Thank you!

  54. Regina Remsberg

    They are in the oven baking! I have never been successful at cabbage rolls. I’m hoping this changes tonight 🙂

  55. Marilyn112

    Texting cabbage rolls video and recipe brings me way back to a time when Babka had the women helping make foods from her native Poland. We made these cabbage rolls, kolachi, kluskii (egg noodles), Pirogies, pickled eggs and cucumbers. I was very young, but I remember there were NO measuring devices. It nearly drove my mother (not Polish) crazy. To this day, I mostly cook,by look, feel, smell and taste successfully. We soaked rice overnight to be sure it softened in finished dish. Now I use (pre-soaked 1 hour) red quinoa in place of rice for taste, texture, color and health. Try it sometime. Thanks for memories. I will try your recipe soon.

  56. Kim

    Thank you for this yummy recipe. I love watching your videos! I’m so grateful for all your great recipes and videos!♥️👑♥️

  57. Shawna

    I am Polish and Ukrainian. My Grandma Glowaski always made the best Golobchi. We never used tomatoes in the recipe, however, we did use sour cabbage, buckwheat or a sticky rice cooked with bay leaf, bacon, onions or garlic and baked them in the oven drizzled with butter and covered with the bay leaves. I continue to carry on the tradition and start my Golobchi first thing in the morning and let it sit in my baking drawer the entire day. I love my heritage and have shared these home recipes with my daughter Michelle who makes them every bit as good as I remember eating them as a child.

    • Bonnie

      My family made these without the tomato. Grandma made both a rice based and buckwheat based. Sadly, the recipes were lost when she passed. I keep looking for a similar recipe. Someday I hope to find one. I am almost 70 so I am determined to find a recipe and pass it to my daughters and my grandkids.

  58. Rebecca

    Thank you for this recipe. I make cabbage rolls. My mom didn’t teach me how to do hers. As a child, I kept peeking in the kitchen as she cooked. We are Greek and cabbage rolls are “big” among Greeks. I difficulty with the spine of the cabbage leaves. They are tough even after soaking in the hot water. I will be boiling the whole cabbage for 5 or 10 minutes rather than just let it soak in boiled hot water. If the spines continue to be too tough after their hot water soak that was initially brought to the boiling point (in particular, the outer and larger leaves). I will cut the spines out and just make smaller cabbage rolls with the leaves. This is not an issue as I work through the rest of the cabbage. It’s more of an annoyance with the first 1/4 of the cabbage. Is there a secret to purchasing cabbage?

    • Jenny Can Cook

      I always look for cabbage with the smoothest leaves.

    • Mary

      My husband is our “cook”, but I am making these cabbage rolls today and cannot wait! He recommended I freeze the cabbage last night, thaw it out today and the leaves will be perfect… no boiling.

      • RI Fishwyfe

        Freezing the head of cabbage to avoid having to boil it – Brilliant!!!!! I will try this very soon!

  59. Ballerina

    Don’t eat red meats. Is ground chicken a good substitute for ground beef?

    • Carlyn

      Yes it is a fine substitute for those who don’t eat meat. Ground turkey is a great choice as you can with tacos as well.

  60. Nancy

    I can’t print out this receipt,Cabbage Rolls

    Nancy

  61. Jeff

    What kind of mushrooms do you use?

  62. Jenna

    I made this recipe tonight and it turned out great!! Didn’t have a problem with the rice being undercooked. The only addition I made was adding red pepper flakes for a depth of flavor and I omitted the mushrooms. Thank you for such a delicious recipe!!!!

  63. Lily

    I will try this recipe this week! its looks so, yummy I saw your video on you tube.thanks it looks so easy

  64. Lisa P.

    Can you cook these from frozen? My husband loves cabbage rolls but I rarely have the time to make them for him (we have five kids). When I have time to cook his favorites, I like to make a huge batches and freeze for him to enjoy later. How do I cook them from frozen? What kind of pan should I store them in so he can reheat them, from frozen, on his own? Or, is it better to thaw first, then cook them as directed? And finally, what is the best way to thaw, (if that is how the rolls should be cooked) in the fridge or counter top? I can’t thank you enough for such a clear, instructional video on how to make these cabbage rolls. All the ingredients look delicious. I am planning on making them this long week-end but I would love to make many servings for later. If you can, please inform me. Again, thank you!

    • runbabirun

      I cook a huge pan of these and when cooled I fill quart sized freezer bags & freeze. They only need to be reheated when needed.

  65. Adrianna

    Jenny, everything was awesome about your recipe – I am from Poland and was looking for a more seasoned gołabki recipe, therefore i went for yours. I was a little confused why you added uncooked rice to the meat since I remember my family always pre-cooking it. And yes, the rice DID come out undercooked. That is my only complaint. Other than that, you rock and I love your recipes!!!!

    • Vonne

      I used uncooked rice and just added some cooking time and also made sure I had adequate moisture for the rice to take up. Came out great.

    • Kitty

      If it would help use instant rice.

  66. Oma

    Jenny, this is a wonderful version of the cabbage roll recipe. My mother originated from East Prussia and like recipes today they were “tweeked” back then too! My mother mixed a 1/3 ratio of country sausage mixed with lean ground beef to give a little more flavor to the filling. She also used a veggie/beef broth to cook the rolls in. She always browned the rolls and hated that they sometimes loosened up or worse fell apart so we tied the rolls with sewing thread after rolling them and the thread stayed on till the rolls hit the table. Best rolls ever.

  67. Lindsay

    I made these tonight for supper and they were a hit ! I did leave out the mushrooms. Thank you for this wonderful recipe !

  68. Linda

    Would you please do something so that hitting ‘Print’ does not result in dozens of pages of comments being printed. I walked away for a few moments and found I’d wasted a lot of paper.

    Thanks.

    • Jenny Can Cook

      If you click the orange “Print” button under the photo, to the right of the recipe title, it will print only the recipe.

      • Angelica Hawkins

        I just need to know if I should rinse the sauerkraut or not?

        • Jenny Can Cook

          If you rinse the sauerkraut, you’ll be rinsing away too much of the flavor – I never rinse sauerkraut before using (or eating / right out of the jar).

      • Vickie

        Can these be frozen?

    • Mike

      Linda highlight the recipe only, then hit control C to copy, then control P to print on a program like notes. Then send to your printer.

  69. john

    hi Jenny ,, i am a polack as well ,, your reciept looks great, but not the way i was taught ,, my mother is first generation Polish in Canada ,, ( so am I) , ,,your way is not her style.,, .hers was more tomato sauce … lots of tomato sauce ,, i nver heard of friying cabbage rolls ,, , i enjoyed your presentation ,,, are you married ?? , PROBABLY, Hey ??

  70. Just awe

    I am so happy! These are wonderful and it’s the first time I’ve tried doing cabbage rolls and I am thrilled thank you so much!

  71. Lyle Behrends

    Never have made cabbage rolls, but I’m going to! You have reminded me that I know Polish cooking is so tasty, I will search more on that.
    Your manner walking through food construction is so eveloping and easy, seeing this recipe done by you online today took me out of a low mental state. Thank you so much!

  72. Goska

    Hi Jenny!!! Thank you so much for posting this recipe. I am from Poland, currently residing in San Diego. I came to the US at 12 and sadly lost my mom to cancer when she was only 54. Long story short, I regret that when I was younger I didn’t pay more attention to her cooking and written down her recipes…she was such an amazing cook and an awesome mom! Now I find myself searching Pinterest recipes and talking with my aunts from Poland to try to replicate my mom’s recipes.

    My mom used to buy the chunks of meat and make a stew with them, then she would grind the cooked meat and used the broth to cook her rice in it. The golabki were out of this world…but so so time consuming to make. I will be trying your version for the very first time and hope that I don’t mess up.

    Question #1: I only have Jasmine rice…is that OK?
    Question #2: When are you coming back to the youtube channel??? I miss seeing new videos from you! You are such a fantastic cook, with a very charismatic personality! I just love watching you!!! (brings back memories when I first came to the US and was addicted to watching your talk show!!!) Thank you kindly for all of your hard work and for sharing your recipes with the world!

    • Jenny Can Cook

      I would not use Jasmine rice in this recipe. If you are trying to replicate your mother’s recipe, I suggest using plain long grain rice, like Uncle Ben’s and try to follow the recipe exactly. Good luck!

    • NancyM

      I just made cabbage rolls (my mom’s recipe, not this one) and I used jasmine rice. They came out fantastic! If that’s what you have on hand, use it!

  73. Sharon

    We made this for dinner to night. It was simple and easy to put together. We used fresh kielbasa cut from the casing instead of ground sirloin, it was what we had on hand. Was best cabbage rolls I have ever made. Thank you Jenny!

  74. Linda M.

    Had 80/20 ground beef, fried, drained, and rinsed. No mushrooms so I grated up some carrot. Had very nice napa (Savoy) cabbage. Cabbage water and a tablespoon of tomato paste wre the liquid. Thanks!

  75. Lulu

    Dear Jenny,
    Good grief, Rose is sounding like she is so agitated. We all have things in our lives that take more time than we have. But maybe she is a “lady of leisure” as my Mom used to say – not much to do.
    Best wishes to you, Jenny, and may God bless.

  76. Flodie

    Add a few pieces of smoked bacon on the bottom of the pan and on top. It adds such a good flavor.

  77. MsKittieKat

    After searching for a recipe for stuffed cabbage rolls I came upon your recipe. They are amazing. I am looking forward to trying more of your recipes.

    Vickie

  78. Loree

    Hi Jenny,
    I have been watching your videos and I have to admit it’s hard to stop! lol
    They are great recipes and you make it very easy to follow.
    I printed out the tortillas,flat bread,beef stew just to get started.
    One more thing…I noticed the pretty iridescent/pink fingernail polish that you
    wear in the videos and I was wondering if you would share the brand name and the color name…I would be so grateful! Thanks again for your recipes!

  79. Aflores

    Try red hot chilie powder instead of tomatoes my mother in law made rolls for Christmas tradition she cooked them under pressure cooker for 15 min. She made dozens of rolls. They were hot

  80. Karie

    Also..I will probably have a lot of leaves left over since I cooked 3 cabbage heads and took them apart…Any suggestions with what to do with them?
    Thanks Jenny!!

    • Lisa

      Make some Sautee onions and when the onions are soft and brow add the left over cabbage (cut them in small pieces) I have done it before and is really good.
      Enjoy.

    • Judi

      Chop and sauté with chopped onions, use bought noodles,or make your own,cook noodles,mix with onion,cabbage,salt pepper…you now have. HULUSKI…..

    • Betty

      Freeze the extra blanched leaves in serving size portions for the next time you want to make cabbage rolls. Just unthaw and they are ready to go.

  81. Karie

    Hi Jenny!
    Some Ukrainians add an egg…does that make a difference?

    • Flodie

      Don’t add egg because it will make the mixture too firm, too compact and you don’t want that!

      • Cathy

        can you use basmati rice. I tried it and it did not seem to cook. Wonder why??

  82. María Gerakios Totices

    We are Greek, and we love this cabbage
    Dish, we do also have done all the first steps as your indications.also I add a little bit of cumming, fine shopped mint, I place the rolls in a cacerole and cover the bottom with some some leaves to avoid the roll from burning while aré boiling,or the wood sticks (from the Asian culture) all the way across in the bottom of the pan, just like a nest. One hour is good time to cook them, we cover the rolls w/ water, add : salt and canola oil , and have a ceramic heat proven flat plate up-side-down covering the rolls in their place , this keep the rolls firm ( they don’t open during the cook. Once ready, we have ( up to each people) to add on the side: Bechamel sauce: butter, flour, milk, one egg yolk, nut meg, deliciously tasted with salt, pepper,
    Parmesan cheese. Enjoy it !!
    deliciously prepared with love!

    • Jenny Can Cook

      Thank you for taking time to share your variation. I think my dad sometimes used to use a plate to weigh down the rolls.

      • Nancy67

        My mother pretty much made hers the same as you minus the mushrooms. She did not use any tomato paste but after the roles were made and in the pan she would cover each one and with a piece of salt pork. It had such a unique flavor and they were so good and I’m still trying to replicate it. I am however going to try yours. Thank you, Nancy 67

    • Thricebitten

      My Grandmother used to make a dish with eggplant and mint added to it. I know she also used a soft white bread soaked in milk and then squeezed for either a layer or mixed in to the eggplant.
      It was close to Eggplant Parmesan but not quite-do you have any idea what it could have been?
      Blaise M. Mancini

  83. Irene

    I’ve tried it with turkey and it was delicious.

  84. Rita Scott

    I enjoy watching your Youtube videos. The recipes really are easier & delicious. I learned to make my grandma’s cabbage rolls from my mom, both German decent. We make a nest of sauerkraut in the bottom of a dutch oven then lay in the cabbage rolls. Next another layer of kraut, cover with water & the lid. Then on the stove top bring to a boil over medium-high heat; reduce heat & simmer 1 1/2 to 2 hours. Some of us add tomato sauce some don’t, I don’t. But I do put a little ketchup on my own serving?!!!

  85. M. E.

    My mom (Slovak) made the stuffed cabbage in a pot and it had a sweet – sour mixture/flavor. She did the same for green beans. She made a rue (did not know that name as a kid) – the butter and flour and added to the pot. Wish I knew what the proportions were to make it. Do you know how to make ‘halupki’? Think that was the name of it and had no tomato in it at all. She lined the bottom of the pot with cabbage leaves so it would not burn on the bottom. Hope that you know how to make it. Thank you!!
    I will be trying to make your recipe.

    • Kathy

      I think it’s my mom’s recipe! She made it in a big pot on the stove and made a rue with butter & flour. I always thought it was Hungarian, but later found out one of her grandmother’s was Slovak.

      2lb ground beef; 2 eggs; 1 onion; 3/4 cup bread crumbs; 1 lg head cabbage; 1 lg jar or can sauerkraut; 1 TBS butter; 1 TBS flour.

      Cook cabbage in water & salt till soft. Remove from hot water and peel off the leaves one by one being careful not to break them. Cut the core out of the cabbage. Set aside. Mix meat, chopped onion, salt, breadcrumbs & rice. Mix well. Place meat mixture in each cabbage leaf. Roll & tuck the ends together. Place one layer of sauerkraut on the bottom of pot, then place the cabbage rolls as 2nd layer. Repeat each layer ending with a layer of sauerkraut on top. Cover with the water the cabbage was boiled in or chicken stock. Cook 1-2 hours or until done. To make rue: melt butter in pan, then add flour. Cook until brown. Add to cabbage pot. Continue cooking for a few minutes longer.

  86. Rebecca

    I love your website! Your recipes are easy and made with simple ingredients for the every day cook. I can’t wait to taste your cabbage rolls! Thank you for sharing your cooking talent!

  87. Jennifer

    Hi Jenny. They just came out of the oven. Smells 😋 Yummy. I’m going to cool and reheat tomorrow afternoon. Do you think they would still taste good if I reheat in microwave? Thanks☺

    • Sylvia

      Can’t help making a comment
      They will probably be better second day. I think when food gets to mello in it’s juices a day later they have more flavor.
      I’m surprised no spices were used in these dishes. Sylvia

      • Georgette wood

        Yes, Jenny put salt,pepper, onions,garlic. Very good recipe Jenny.

        • Lynn

          Look good, can’t wait to try it. My great grandmother was Polish.

  88. Bern miller

    I love these my mother in law showed me how to make them ! Very easy n good !

  89. Linny

    Tried recipe…used. Paul Neuman Socaroni sace…hot italian. Sausage and ground turkey…You

  90. Mike Ellis

    Happen to see your cabbage roll video and gave it a try. You could not have explained it any easier or better!! Next time, I will add a little more garlic and a little more onion since I like those two flavors. And, there WILL be a next time!!

    • Sandie

      I noticed or thought Jenny only used 1 garlic clove in Video but written recipe called for 2 cloves of garlic. I might be wrong, I didn’t rewatch video. I do like more garlic so was glad I read recipe

  91. Irene Zwolski Lyddon

    I saw you and can’t believe that I wear my hair just like you Now I never thought why I Iiked it but thought nothing about it (laugh) maybe Its polish!!! Thank you
    for the recipe Its perfect. I learned a few tricks I’ve forgotten. Thank you from the bottom of my heart! My Mom used cambell tomato soup and used it as gravey on potato and g

  92. Jo Ann

    Thank you for an easy to understand and make recipe. I made cabbage rolls for the first time last Christmas using your recipe. My mum (a Polish Ukrainian lady) always made them for the large family dinner and in tribute to her (she passed away in 2011) I decided I would carry on the tradition for our extended family Christmas. They were a complete success and I am going to make them again this year. Thanks for taking the time to teach us.

  93. Lisa

    I made these cabbage rolls and my family really enjoyed them. Thank you so much
    This is in my rotation of dinners for now on. It was so easy. I love how you taught me the process on the video. You are a great teacher. I think I will be spending some more time on your website and YouTube channel. 💕

  94. Dave

    Hi, Jenny, just wanted to say thx for the recipe. I used to watch ur show when i was just a boy. Back when there werent so many channels lol. Me and Korean gf make this about once a week and we love it. I was so happy to find ur website when i was looking for a cabbage roll recipe, can’t wait to try more. We’re actually making the Pot Roast recipe now

  95. Marta

    Howdy, Great easy breezy cabbage roll recipe presentation on Youtube. I’m California born and raised but, I’d spend some holidays and Summer’s in Rockford, IL outside of Chicago where there’s a large Polish population. Your golabki recipe is exactly how my Grandmother / Oma Lutsie made hers. My recommendation to your readers is to pan fry your golabki and put a dab of sour cream on top. Pan frying your golabki in a bit of olive oil (or other good oil) will elevate it’s flavor to another level. The cabbage corners caramelize a bit and some parts are a bit crispy and other parts are soft. Yummy to the max! Thank you kindly for sharing.

    P.S. I had recently purchased Walmart’s brand (Great Value) of orange marmalade and I was surprised to see that it was a product of Poland. On my next visit I had looked through other Great Value brand products and was surprised to see that there was other made in Poland products found at my Walmart Marketplace. We have Walmart grocery store’s here on the West coast that use local farmer’s produce and poultry.

  96. Susan Déry

    Great video! Will let you know how mine turn out. I have a question….is it okay to steam the cabbage and separate the cabbage leaves, the night or day before I actually roll them?

    Thanks so much,z
    Susan
    Shannon, Quebec, 🇨🇦

    • Gail Barabasz

      I blanch and remove the leaves the night before and keep them in a gallon bag in the refrigerator. I have also cooked the rice the day before. I steam my cabbage rolls after they are rolled. My husbands Ukrainian mother made them that way. We do not use a tomato sauce. They are great browned in a little bacon grease.

  97. Miss Sami

    omg! I have spent decades looking for Mrs Mazeskie’s cabbage roll recipe, I think you’ve got it Jenny! As a lil girl, my family would help her, roll out her trash can etc. She’d make us cabbage rolls when she’d make them for her family as a thank you. Nothing ever had tasted that good since. I can’t wait to try these. I wish my mom was still w/us so she could have one. Thank you!

  98. THOMAS SUTTON

    What is the carbohydrate count of your stuffed cabbage roll please

  99. Kay

    Would they be as good with sauerkraut on the bottom of the pan….or on top of cabbage rolls?

    • Marie.

      Kay, I always put some sauerkraut in my meat mixture, 1/2 of a large jar and make sure you squeeze all the juice out of it. I also add approx 6 sliceses of bacon finely chopped into my meat mixture as well.
      Also I add any leftover cabbage to the bottom of my roaster and then place my rolls on top. I enjoy eating the leftover cabbage along with some sauce.
      Cheers, Marie from Canada.

    • Jenny Can Cook

      My dad put sauerkraut on the top.

  100. Kay

    Would they be as good if I put sauerkraut on the bottom of the pan….or over top

    • Cristan D Lamb

      Yes! I put some on the bottom and on the top! Delish, and I put a piece of kielbasa on the top, the flavours really add to it!

  101. Jody

    I made your cabbage rolls this evening and invited my kids and grandkids over and we ate like piggies! I browned the cabbage rolls in a little butter/olive oil before serving. OH man! And then we had some mashed potatoes and sour cream on the side. We were in Heaven. Thank you for sharing your delicious recipes.

  102. Suzanne

    Hi Jenny,
    I have been looking all over for this recipe. I watched your video,and I like how you show everything step by step. I have a question though. Do I cook the rice before putting it into the mixture? I wasn’t sure. Thank you so much 🙂
    Suzanne

  103. Deb

    Excellent video!!!! Step by step with no frills!

  104. Carolyn Dilts

    Can I make the cabbage rolls a day ahead and refrigerate them and cook them the next day?

  105. Clarice51116

    Jenny, Thank you so much for this great recipe! I found your YouTube channel last year after my boyfriend moved in with me. His mom was full Slovak and he had wonderful memories about her cooking including her stuffed cabbage and pierogies. So when I found your recipes online, the step by step videos made it so much easier to make than other sites I found. He especially loved your pierogies and your “pinching” technique kept them sealed perfectly! Thanks again! I can’t wait to try out some m

  106. lydia

    every recipe I have made from your site has been so good, I have not made your cabbage rolls yet but it seems as your recipe for cabbage rolls has no spices are herbs like I would like in a recipe.
    can you recommend other spice are herbs to add to this recipe

    • Melo Gardener

      We grew up with Polish Neighbors who gave my mom her recipes, garlic pickles that sat and clouded for a couple of weeks and then went into our root cellar for winter. She put a couple of Bay leaves in the tomato sauce of the cabbage rolls and fried diced bacon bits also put into the rice and beef and a few slices on top of the cabbages as they baked. They are still the best cabbage rolls ever. She would make the rice and bacon rolled in sour cabbage leaves that were Ukrainian from the Ukrainian aunties we used to sit and roll hundreds of tiny sour rice and bacon stuffed cabbage rolls with sour cream and dill baked on top of the big roaster of tiny cabbage rolls. mmmm I can still taste it all. The bay leaves flavored the lovely tomato sauce on the large meat and rice cabbage rolls along with the diced bits in the cabbage rolls.

  107. Stan Adamski

    Hello Jenny……long time no see…….
    I used to live down the street from you , and I spent a lot of time at your house on Sackville St……
    But……I make my cabbage rolls and stuffed peppers with the same recipe…
    I use two pounds of ground chuck, one pound of ground pork, two pounds of long grain rice, and one quart of my home canned tomatoes…
    and two heads of winter cabbage…….
    I have made these rolls 15 times in one year…..everybody keeps asking me to make them again and again….

    • Jenny

      You brought back fond memories of growing up on Sackville Street. 🙂

  108. BigDad61

    My father made the filling pretty much the same as yours , the only thing that differed was the cooking method . He would make tomatoe sauce and cook them in a pressure cooker . They would basically melt in your mouth . Was my favorite meal growing up .

  109. Ron O

    I have used this recipe several times and they were great. I am planning on making these for our loosely termed “gourmet group” of eight soon since we have the main course and chose Polish this time. My question: Is this all I would normally make for the main Polish meal or are there other things to include such as dumplings, polish sausage or sauerkraut to remain semi authentic? I am used to having a meat, potatoes, gravy, vegetable combination and bread for the main course but most web sites list individual recipes rather than combinations for each course. The others will bring appetizers, sour or salad and desert. Any suggestions from either Jenny or others familiar with preparing a Polish meal would be appreciated. My wife and I ate at Leggs Inn in Cross Village, MI last year and really enjoyed it. I am using their menu for some ideas also.

    • Jenny

      Growing up, we always had cabbage rolls alone, with a little sour cream on the side. Today I always make a salad first and I sometimes have a steamed vegetable on the side, like beets, but that’s just for health reasons and not tradition.

  110. Beth from Wisconsin

    Hi Jenny, Love this recipe, especially at this time of year, when fresh cabbage is coming out of the gardens. I just wanted to add that I love the method that you use to do this. Thank you for this great “stuffed cabbage” recipe.:)

  111. CC

    Hi Jenny, my thoughts and prayers are with Mike and all the Florida. So my question seems a little unimportant at this time but I need to know how to soften up my cabbage rolls I cook them didn’t file the directions correctly and now they’re dry. when I go to reheat them and eat them later, what would you recommend to moisten them up?

    • Jenny

      You might try “steaming” them with a little water in a covered pan – that’s all I can think of.

  112. Mike

    Jenny, We are under hurricane warning with Irma. I’m planning to make right now your golumpki. When power goes out, we’ll have cooked golumki and piwo! How comforting is that! Got to go…keep up your good work and say a prayer for all of us here in Florida.

    • Jenny

      I am watching, with the rest of the country, and praying for everyone in Florida. I hope you stay safe.

  113. Roger

    After you refrigerate, how do you warm for serving?

  114. Kimberly

    I really like your recipe, I love cabbage rolls but never tried it this way. Adding mushrooms to the filling sounds delicious. Thank you for the recipe.☺

  115. Paula from Beaumont, Tx

    LOVE this recipe/video!! I’m going to make these for my hubby tonight!! I think we’re going to love them!! Thanks so much!!

  116. Magdalene

    Hi Jenny,
    Thanks for the recipe. It looks delicious, have never tasted it but am going to give a try, hope it comes out well, will let you know.

  117. Jeannie French

    Hi Jenny,

    I was looking on the computer and your cooking of cabbage rolls came up. I have never made them but the way you demonstrated these rolls looked so easy that I’m going to try and make them.

    Great demonstration.

    Jeannie French

  118. Gayle

    Will Chinese cabbage work? I hope so because I just purchased two heads from a farmer’s market this morning. It would seem that you wouldn’t have to par boil the leaves. Thoughts anyone? Your filling sounds delicious.

  119. Mary

    Jenny, I just made your cabbage rolls and let me tell you they’re the best ever! I’m Polish and would never eat those but my mom’s. She’s 96 now and I’ve taken over the polish cooking. She always used to cook the rice and meat beforehand. I just had to try your way. Works better. Less work. And tastes great! The only thing I changed was I mixed beef and pork and squirted ketchup into the meat…mom used to do that. Love the mushrooms, that was new. Love,love, love it! Dziekuje! Mary… Marysia….from Canada …will be trying your baked ponczki and pierogi soon.

  120. Adam A

    Just tried this and the family loved it! Thank you soooo much!

  121. MAC

    Hi, I think my Grandmother called them Golumpki not sure, any thought on that?

  122. Barry Clark

    I loved your recipe, my mother made cabbage rolls , but , used instant rice , without garlic, or mushrooms, I knew there was something missing, thanks Jenny

  123. CrAzY BoB

    I don’t know …
    This looks really hard and sounds really good
    It sure is a step up from my classic boiled hotdogs
    Okay what the heck I’ll try it
    😀

  124. Momma Mia

    A new family favorite. Used short grain brown rice, turned out awesome. Agree these are even better, reheated with a little olive oil and butter, although would never have tried reheated except I doubled the recipe and froze extras. Have seen other cabbage roll recipes with raisins, figs or prunes – my kids rarely enjoy dried fruit in savory meals. My kids love watching your videos.

  125. Jess.

    I think you are priceless! I know you’re not in it for the money, but I hope with all the hits you have, that you are monetizing your YouTube account. We’re watching the ads anyway–you might as well get paid! xox

    Cannot wait to make these for the first time. These were always my mom’s favorite at the Lutheran dinners in my home town.

  126. Sheila

    Here’s a great tip to save time and work when making cabbage rolls. Instead of boiling your cabbage to soften the leaves just pop the cabbage whole into the freezer when you buy it.
    When you’re ready to make the cabbage rolls take it out of the freezer and let it sit on the counter until completely thawed.
    The leaves will be pliable and ready to roll without needing to boil them.
    It works like a charm and makes everything so much easier 🙂

    • Sheila

      I must add to this that your cabbage needs to be frozen solid before thawing for this method to work.

      • SarahSmile

        Thank you! Love making this dish…..never thought i would be the only cook in my family….but HATE trying to get cabbage leaves neatly off head! Thanks for the tip!

      • Roseanne

        I make UKRAINIAN Cabbage Rolls with a UKIE friends recipe. I also use the FROZEN CABBAGE method, as it’s so much easier. I DON’T COOK the meat or rice ahead of rolling them. I usually bake them in 1 LG can of TOMATO juice with a few Bay leaves tucked between, BUT SOMETIMES half Tomato juice & the same amount of Chicken Stock – either way they are delicious. I add FRESHLY GROUND Black Pepper, BUT NO SALT – as there is A LOT in Tomato Juice & Chicken Stock. Also I use FRESH Basil instead of Parsley as I don’t like Parsley. An Italian friend makes them using HALF Ground Beef& HALF Chorizo Sausage.

  127. Cora Mackey

    My maternal grandparents were from Poland. Thank you for making these recipes so easy to follow. I am so glad I found and subscribed to your videos!

  128. Kaye

    Hi Jenny! I have eaten my late aunt Jessie’s cabbage rolls forever but never
    ask how to fix them figuring it was difficult….Her husband was from Poland
    and she learned from his mother they were so delicious but all the recipes
    I came across were nothing like my aunts UNTIL NOW! Thank You so
    very much for your wonderful instructions…I made these yesterday and
    they came out picture perfect…..I am 72 as of yesterday, my aunt died in
    1976, so as you can see I have waited along time for this recipe to come
    to me. THANK YOU AGAIN JENNY!

    • PJ

      That is the sweetest thing in the world! I’m trying these tomorrow

  129. Lorraine

    Dear Jenny,

    I just made your cabbage rolls today and will make your pierogi recipe later in the week for my son’s birthday. I wanted to thank you for your wonderful recipes. I’ve also made your blueberry buttermilk coffee cake and Christmas cookies. Everything turned out wonderful. My husband is of Ukrainian heritage and he says your recipes taste just like Baba’s which is quite a compliment.

    Thanks again
    Lorraine

  130. John Tartamella

    Hi Jenny,

    I love your cabbage rolls recipe.

    The only difference I made is that I cooked the minced meat separately and
    added cubed tomatoes on top before baking.

    MM good.

    Rgds
    John

  131. Pixie

    Thank you so much for this recipe. I finally made homemade cabbage rolls using your recipe. I would say they were totally the best I have ever had. Your instructions were so easy to follow and they turned out perfect. So glad I found your website after searching many others in my quest to find a recipe that was in fact true to the final outcome. Have made them many times over for my neighbours as well. Once again, thank you. Love your website.

  132. judy kay

    Would it turn out the same if I turned it into a casserole instead of individual rolling? I have RA and my hands just don’t work like they used to.

    • Chip

      I didn’t see anything objectionable in the recipe. I would say, go for it. Sounds like a good idea!

  133. Tobius

    Love this recipe, I have changed it a bit, used ground chicken instead of beef, used homemade nomato instead of the tomatoes, same thing really except without the tomatoes.

    And I also made this a vegetarian way, same thing but instead of beef or chicken I used jackfruit one time and another time I used neat, which is a meat replacement.
    And the third way was I also added some shredded carrots..

  134. sherry

    I just found you on youtube your teaching is amazing and I love your recipes
    do you have any vegtarian recipes. I can substitue meat with tofu or certain
    vegtables.
    thank you kindly for your wonderful recipes.

    • Jenny

      All my recipes, including vegetarian, are posted on this site.

  135. Keith

    Thanks a lot Jenny. Excellent recipe. Clear annunciated language. Very bright kitchen and very organized cooking instructions. You made the recipe very easy to follow. Polish/Ukranian cabbage rolls are my favourite meal. I make them often, about 30 at a time, as the cabbage is a little chore. My recipe is a little different but very similar basically. Congratulations, for a very informative
    cabbage roll Pol./Uk. recipe. Excellent and very clean instructions for a beginner. Wish I had known your tricks years ago. Thanks again Jenny.
    Keith McAfee, LaSalle, Quebec.

  136. Trudi

    I like that stuffed cabbage,I am from Austria (Salzburg) and we make it just the same YUMM,Ty.

  137. Carol patulak

    At what point can they be frozen? How to cook from the freezer?
    Jenny I used to watch your talk show, big fan….

    • Carol Johnson

      Can u put this in jars n can them for down the road some time

    • Jenny

      Once they are completely cooled, preferably overnight, they can be frozen. After freezing, it’s best to thaw them overnight in the refrigerator and then brown them slowly in a little oil or butter.

  138. mark

    You are so good at teaching that it is a pleasure to learn new cooking skills from your videos! I can’t wait to try out some of your new recipes for my family. Thanks again!!

  139. Jenna

    My daddy was also Polish… Taught me a lot… I love them!!! I can’t eat just one…I usually go for a second plate… Although the sourkrault sounds good too. I love ur page!! I don’t know how to spell the words. But… Gendobre

    • irena czajkowska

      Jenny,you are wonderful! No words to say how much 🙂
      I am polish and have problem with cooking but I see it can be no problem now-I can see and read recipes,fantastic!!! Thank you !!!

    • irena czajkowska

      Jenna-dziendobry 🙂

  140. Cecilia

    I decided to try something different instead of steaming the cabbage. (I never boiled it.) I cored the cabbage and wrapped it in wet (not damp) paper towels and microwaved for about 10 min. Worked like a charm! I was thrilled. To get the inner leaves off, I had to rewrap and return to microwave for another few minutes.

  141. Jen

    Thank you so much for taking the time and giving all of your effort to share your wonderful recipes, talents, and wonderful, loving personality with us! Keep up the good work. You have so much to give… Thank you!

  142. Carl Pucci

    Jenny,
    What is the procedure for the next day? After being refrigerated overnight?

    • Jen

      Jenny mentions browning them in a little bit of oil the following day and eating them with sour cream I believe. Yum!

  143. Debbie Edwards

    Dear Jenny,

    Although it wasn’t my first time eating them . 🙂 …it was my first time making them …..Thank you so much for the video with tips and the recipe ….. They are just fantastic and this will be a staple in my freezer meal line up <3

  144. Mary

    Hi Jenny
    Cabbage rolls are fantastic !!
    I have made many of your Polish recipes an have loved them all. These were the foods we ate when we were younger. Such fond memories of Polish foods. Thank you for sharing these treasured recipes.
    I remember watching you as a talk show host years ago I always watched loved you!

  145. MrsS

    This was our first time having this, and it was GOOD! Upon opening the oven there is a delicious aroma!! My 4 year old woke up from his nap, smelling the air and telling me, ahhh, our food smells good mom!! Hubbs liked it. We had it with mashed potatoes. I added shredded carrots to the filling. It wasn’t dry but I would like more sauce with it. So the leftovers will get some warm tomato sauce added.
    Will make this again!

  146. Mary

    Hi there, I love your website. You’re an inspiration. I also love to cook but I also like knowing how the experts prepare foods. Thanks very much for sharing your recipes. I can’t believe how you respond to your many emails. I’m polish and I’m interested in trying your way of making golabki. We’ve always boiled our rice and cooked the meat. Your no knead bread recipe is a huge hit and I’m also anxious to try the whole wheat loaf. Like your tips about the stand mixer. No ads works for me. Keep up the excellent work.

  147. rose

    gezzzzzzz I understand you do not answer all comments,,,,,,,,,,,,,,,,,,,give us a break you do not answer hardly any

    • Jenny

      I am doing the best I can. I never expected that my videos and recipes would generate over 300,000 views every week and more questions than I can possibly answer. Just posting a recipe takes me hours because I take the photo and I am not a photographer so it’s trial & error, I have to write up the recipe in detail, and post it so the links all work and there are no glitches. I also share my recipes on facebook, twitter, pinterest, and instagram. I don’t do any of this for money and I pay to keep my website available to everyone around the world so they don’t have to deal with annoying ads. I’m sad that I can’t get to all of the questions and I feel even worse when I’m made to feel I’m not doing enough. Besides this “hobby” of sharing my recipes, I am also a homeowner who deals with everything that comes with owning a large home, plumber, electrician, gardener, gutter cleaning, anything that breaks, I cook every day and grocery shop at least twice a week. I do all of this without an assistant and it’s impossible to keep up with questions, many of which I do not have the answers to and have to research. I also run my foundation and need time for my philanthropy, which I cannot seem to find lately. If I don’t answer 25 questions a day, the next day it’s 50. And if my family is in from Canada for a week, then it’s hundreds of questions that need answers. By the way, today there are over 300 questions currently unanswered. All of it is quite overwhelming and I’ve even considered shutting it all down to get my life back. Please try to understand if I can’t give you a break when I need one myself.

      • Lynne Glode

        Thank you so much, I love your site and all the time you given to everyone.

        Hugs, Lynne

      • Debbie Edwards

        Jenny ….May God bless your heart for your response ….

        The initial remarks reflect more on the character of the person making them, than how they apply to you.

        Take care of yourself and thank you for this wonderful site !

      • karen

        please dont apolgize. everyone has a life as well. we just found your site through a friend and facebook. my other half fell down a scaffel and is off for months but he made your bread now in the oven with crutches on and
        a brace with a list long of what is wrong with his leg. i am anxious to
        try it and also anxious to try your recipes that look fantastic.
        thanks for your time, sincerely, karen 🙂

      • Colleen Mason

        Thank you for all you do!! Your Polish recipes put me back at the kitchen table with my boggie. Every time I watch one of your videos, I marvel that you have
        The time and energy to do what you do.

      • Peggy

        Jenny, I just recently found your youtube and website and I am overjoyed with it and all you do! Thank you so much for everything! Don’t let Rose’s comment get to you. Sounds like nothing would make her happy 🙂 Take care and keep up the good work!!!!

      • Marianne

        This has been my first visit to your site and I love all your recipes, all your wonderful teaching abilities, and I want you to know that you are fabulous! Please do not ever be discouraged by the occasional misunderstanding, inconsiderate viewer. Of course you have another life, and certainly deserve one. Keep up the awesome work that you are doing and please don’t give up. I’m sure that the majority of your viewers will agree! I’m praying for blessings to be upon you each and every day!

      • Lynn

        Jenny,….. Thank you for doing this and sharing these recipes and all your devoted time to do them. You ARE appreciated by most of us here. (The others need to go get a life and stop being rude. lol) I can’t wait to try more of them.
        Thank you,
        Lynn

      • Janet

        Jenny—THANK YOU SO MUCH for your recipes and especially the videos!! I am passing them on to the younger generation that do not have the benefit of Babas to show them the essence of old world cooking. They are truly a treasure and I appreciate so much! (oh, I don’t know if you are a Grandma, Babcha, Baba, etc, but if you are, you are a very young looking and hip one!) God knows I am one and struggle to stay young at heart! God Bless!

      • JB

        You told him! You are very generous with your precious time.

        I am going to look for your cookbook.

        PS My Polish mother born in the early 1900’s in PA. made cabbage rolls with barley and a no tomato sauce. Unfortunately, she cooked “with a little of this and a little of that” so I (sadly) didn’t learn how to make them.

        Very happy I stumbled on to your site!!!!!!

        Best wishes…

        • Judith

          JB – VERY HAPPY to see your post re. cabbage rolls. My mother too was born in early 1900’s in PA. She also made her delicious cabbage rolls with barley and a no tomato sauce….don’t know what kind of ground meat she used either.

          Since my mom was also a “little of this and a little of that” cook and I was very young I have no idea how she made them.

          If you have your recipe with the barley, etc. -, I would love it if you share it with us.

      • Dandy51

        Jenny;
        Thank you so much for everything you do and may God always bless you. Both my parents were also Polish and my dad even spoke Polish about as well as it did English. Don’t worry about this Rose person people like her are always mad and hate everybody. Heck she probably even hates herself.
        Keep on cooking and baking and always remember you’re loved ❤️by God and probably everyone else except maybe Rose🥀.

      • BECKY

        You have more than enough things going on in your life and I really admire your effort. You really have my thanks. By the way…there’s always a nerd in the crowd. Just chuckle. They need to learn that too

      • Carole H.

        Blessings to you, lady. Just keep doing what you’re doing & ignore the naysayers. A person can only do so much. Even Jesus went off alone to pray & left some behind who cried for more. There’s not enough of you to do it ALL. Be encouraged and don’t quit. We each have God-given gifts to share for His glory and I believe you are doing that. Do not grow weary in doing well. 2 Thes. 3:13 Be blessed!

      • Ray Jaszcz (yosh)

        I have tried a few of your recipes, and all have been just Great My wife has been making cabbage rolls for as long 49years, But I made yours for all my Gran kids and Great Gran kids, That came over from TX last week. they all said Gampa pa these are the best stuffed cabbage they ever had. Jenny your cabbage rolls are just like the ones my Mother use to make ,When I was a kid Thank you from the bottom of my heart. God bless you, Keep up the Great work .

      • Renny

        I have tried most of your recipes and I am loving them. thank you so much for sharing. I also did this cabbage roll today. I have never had cabbage roll before so I do not know what they suppose to taste. My husband who is German, said, it is soooooo good! so I will be making this again and again. Lol. thank you again. Keep up the good work, and please do not close!

      • Jodi

        Just stumbled across your YouTube video, don’t know how..

        There are always going to be haters, you are never going to live up to everyone’s expectations so forget about it.

        Do what’s right for you! Many many people understand and love your recipes!

        You’re doing a great job!

    • Appreciative of Jenny's great work

      To “Give us a Break!!!” Find another WEB site to criticize. Most of us understand what Jenny is trying her “best” to do and most of us appreciate that! Jenny is the best! Not second, third but just the best!
      Thank you Jenny for the super great recipes and video’s. Hoping you never quit!

    • Judith B.

      Dear Rose,

      Are you happy now that you received a long letter from Jenny?

      Hope you appreciate it and realize how so many of us would love replies from Jenny too. But, thank goodness – most of us feel very lucky that she so generously shares her wonderful recipes and precious time gratis. There are only so many hours in a day…….

      Regards

  148. John Clement

    Wow, great technique. Tried it (’cause it was Ukrainian Christmas) and turned out great. Thank you!

    • Jenny

      John, your link did not work but you can send a photo using the “Your Photos” link at the top.

  149. Paul Szczesny

    I make these similar to your recipe, sometimes they are better than other times. That’s me. I just want to know? Do you always use regular flat cabbages or I was told once to uses only the Savoy. Please let me know wat difference does it make if anything at all. I like a lot of cabbage around mine. . Any input would be appreciated. Thanks.

  150. george retired in pa.

    Golabki, wow i honestly cannot remember the last time i heard that word! Dziekuje bardzo Jenny, your video brought back so many great memories i didn’t know weather to laugh or cry, so i did both. Sauerkraut on pigs, you stole my mothers secret. Never met anyone {outside my family} who would do such an outrageous thing? Their loss. Mom was a wonderful cook and a wonderful person. I learned a lot from her but sadly forgot a lot as well. As a kid i could hardly wait for family reunions to have all of the foods i couldn,t even pronounce. Sauerkraut and bean soup, mushroom {telephone} soup, pierohi etc. Again i thank you sooo much! Do widzenia, Jenny.

  151. Ginny

    New Year’s good luck meal when I was growing up was pork roast, with stuffed cabbage rolls (made with uncooked rice, ground sirloin, and salt and pepper), smothered in sauerkraut, cooked for hours. Potatoes, cut to bite size were added in the last half hour of cooking. I continued this tradition for years. Haven’t made it in 20 years or so, until today. It was heavenly. We have leftovers to eat again, tomorrow. I figured I covered all my bases, having it New Year’s Eve AND New Year’s Day!!! My mom was Slovenian and my dad was Polish, both 1st generation Americans.

  152. Kelly

    Hi Jenny
    Thank you for all the work you put into this. At the end if your video you mention you fridge them overnight, then fry them up, serving with sour cream which sounds great btw). Do you heat them in the oven before frying, or just fry them to heat them up? It seems without the oven, it would be tricky to get them warm in the center without over frying the outside.
    Thank you

    • Jenny

      I fry them slowly on low heat straight from the refrigerator.

  153. Vange Torres

    excellent recipe, my Momma make those rolls about 50 years ago, they are yummy… :}

  154. Candace Schwartz Mingo

    Love ’em! I put a Scandinavian spin to them, too, and stuff with mixture I use for Swedish/Norwegian meat balls … delish!

  155. Magart

    I freeze the whole cabbage a few days before, thaw overnight in the fridge and run warm water over it.
    The cabbage leaves peel right off easily. A trick from my mother-in-law. She also put whole allspice in the sauce, they give it a really good flavor.
    Got some in my slow cooker right now and starting to smell so good!

    • Shereen Timmerman

      Do you cook the cabbage before freezing it
      /Sorry if this is a dumb query

      • Jenny

        No, you would freeze it raw. The idea is to avoid having to boil it to soften it.

  156. Julie Briggs

    I just love the different kinds of cabbage rolls we all can make ??? Its so easy; cause I’m just learning how make all kinds of food !! I like exploring my talents I’m pretty good thanks so munch Julie Briggs

  157. Barbara S.

    Can I refreeze rolled cabbage once its been in the fridge for 3 days since I made to much.

  158. kimene

    I absolutely love your cabbage rolls. I have made them with rice and they were great, but I am not especially fond of rice, though, and I would like to substitute quinoa for the rice. What do you think? Would I use the same 3/4 cup of quinoa? Would I need to add more liquid?

  159. Dave

    I fixed your cabbage rolls and the uncooked rice stayed uncooked! Why not use or pre-cook the rice? Is the rice supposed to be crunchy??

    • Jenny

      I’ve been making these for 50 years and the rice is always cooked and soft. If you follow the recipe exactly, there is plenty of time (and liquid) for the rice to cook. I don’t post any recipes that I don’t make for myself on a regular basis so I hope you’ll try again.

    • folksmith

      Dave, i just made these and likewise, the rice was hard. Husband said i should have stuck to my Polish mothers recipe.

    • Jeannette

      No you cook the rice first in the golumpki

    • Zee

      Jenny says in the video that she uses Uncle Ben’s Converted Rice. “Converted Rice” is partially cooked, or parboiled rice, so perhaps the problem is in using completely uncooked rice? http://www.wisegeek.com/what-is-parboiled-rice.htm

    • Arlene

      My mother made cabbage rolls all the years i was growing up and I have made them for 40 years myself. I never heard of using uncooked rice; however, I don’t add liquid to mine, just tomato sauce and more sauce and a little water as it dries up. I cook mine a long time – about 3 hours. I’m making them right now for New Year’s Day and would be afraid to use uncooked rice.

    • Thud

      Made the recipe exactly as written. Perfectly cooked rice. Perfectly cooked everything. Firm, sliced well. Tasted GREAT! YOU need to use measuring cups and spoons and oven thermometers. And follow the recipe.

    • Thud

      And I used uncooked white rice.

  160. Hank Bayer

    This lady is an excellent AND delightful instructor, and it was a rare pleasure watching and listening.

  161. ConstantinV

    NOT only Polish stuffed cabbage. They are in Romania and Turkey.

    • Mike

      It’s a Slavic dish – most slavic peoples have a version of this dish.

  162. Shirley Lowe

    I absolutely love how you do a recipe and then also have the video of the actual prep. You do a great job!

  163. John

    Jenny, with a Eastern European heritage I love your channel . My mother gone 22 years now made all your ethnic dishes , my wife also makes them.Even to this day we have a traditional Christmas dinner and Easter breakfast ,I’m sure you know what I’m talking about .Only next time don’t dump those little pieces of cabbage or the core away ,put them in the pot with the extra leaves , the core is the sweetest part of a head of cabbage.My mother is looking down. Great recipes and I as a guy am going to try some, the breads for sure!

  164. carol-anne

    worthy trying! i have never liked cabbage but your recipe has change my perception

  165. SilentDua

    Loved ur recipe. you have a Gods gift the way you explain it. Thank you very much. I have tried adding Italian seasoning to the stuffing and everyone loves it. Thanks again for sharing it.

  166. Tyler Mamchur

    Hi Jenny 🙂

    Made this for my family tonight. Just great!!!!! Thanks so much! On that note, will you marry me??

  167. Lidija

    Dear Jenny,

    So sorry to bother you and ask you for a favor. I am looking for a great picture of cabbage rolls to create a Facebook post for commercial purposes and I’ve stumbled upon your site. I love this picture. Would you allow me to use it?

    Thank you,

    Lidija

    • Jenny

      If you can provide specific details on the commercial endeavor I can let you know but it’s not likely that my photo would be cleared to use for any money-making business unless it’s for a charity. If you reply here, your reply will remain confidential and will not be posted. Please let me know exactly how this photo would be used. If I do not hear back, then permission is not granted for the commercial use of any of my photos.

  168. Meagan

    Hi Jenny!

    I just wanted to say your recipes are amazing! I’ve tried many of them and every time I am so happy with the outcome. This cabbage roll recipe is a family favourite! Cheers!

  169. Sabrina

    I use sour cabbage (sauerkraut) for rolling and ground pork/chicken meat as I don’t like veal. I put sun dried tomatoes among the rolls, and I boil them in tomato juice. I wonder whether Polish people ever use sauerkraut for this rolls.

    • Lynn

      I use the sour cabbage as well because I love the taste.

  170. Babs

    How do you find out what the calorie, fat,protein and carb count….I am on a diet and I have to write it all down …but when I look up receipts they don’t have them and I am not smart enough to figure it out….thank you…:)

    • Jenny

      I don’t have that information. I’m just a home cook sharing what I make for myself at home.

      • Linda

        Can I rolled cabbage rolls the day before and put them in the refrigerator and cook them the next day .

        • Jenny

          I don’t know. It does not seem like a good idea but you may have to research this. (also, look through the comments as it may have come up)

    • Jeanne

      Hi Babs.
      Here is what I found online. I do not add garlic or mushrooms to my recipe, so they are not included. Hope this helps, at least a little.

      Servings 16
      Total calories for 1 serving 107 (one cabbage roll)

      1 large head of cabbage (about 3 lbs.)
      calories 340 Total Fat 0 Total Carbs 0 Protein 0

      1 cup diced onion
      calories 64 Total Fat 0 Total Carbs 15 Protein 2

      1 pound ground sirloin
      calories 800 Total Fat 44 Total Carbs 0 Protein 88

      1 cup Pomi strained tomatoes or canned tomato puree
      calories 64 Total Fat 0 Total Carbs 14 Protein 2

      1 1/2 teaspoons salt
      calories 0 Total Fat 0 Total Carbs 0 Protein 0

      pepper to taste
      calories 3 Total Fat 0 Total Carbs 1 Protein 0

    • Mel

      MyFitnessPal.com has a recipe feature that calculates those numbers for you, Babs. You enter in the ingredients you used and the number of servings.

  171. jewish freddy from da bronx

    I eat bison instead of beef. Higher in protein, less in fat.
    Will this be the same cook-time ?
    Thanks,

    • Jenny

      Yes, it would be the same cook time. I love bison!

    • Poppy

      Hi…I’m curious as to how the taste of bison compares to very lean beef…Thanks

      • Jenny

        For me, it tastes exactly the same. I have bison burgers all the time.

  172. DonH

    Hi,

    Here’s a shortcut to try. I make mine using a pressure cooker on the stove rather than in the oven. (10 quart PQ does about 25-30 at a time). Takes only 8 minutes under pressure and then do a fast cool down. No need to saute onions, etc. I do normally cook the rice (long grain and let cool) for the stuffing mix. Never tried the rice uncooked. I also use 1 #10 can of no salt added stewed tomatoes with approximately 1/2 can of the cabbage water for liquid in the pressure cooker. Layer the normally discard leaves on the bottom and top. Comes out great with a lot of ready made sauce! Try this method if you have a Pressure cooker. Do not cook for more than 8 minutes.

  173. Gwyneth Currie

    These cabbage rolls are delicious! They were fun to make too. Had 2 each for supper with mashed potatoes. Today just had one each for lunch after frying in a little olive oil. Oh so good. I didn’t have tomato puree so used tomato paste instead.

  174. Lois B

    About freezing cabbage rolls and other casseroles… I have had good results, just make it a single layer, a little extra sauce, preferably in one serving per container. voila! Your own homemade TV dinner. Even if not quite as good as made fresh, I bet it would still be tastier than what you get from the freezer aisle at the grocery store.

  175. Colleen

    I have made 60 pounds of stuffed cabbage rolls and froze them. I made them ahead of time for my son’s graduation party this weekend. They are in four roasting pans with 20 pounds each in them. How long do you think it would take to thaw them?

    • Jenny

      I have never made this many but since the best way to thaw any frozen food is overnight in the refrigerator, that would be the way to do it; however, it might take two overnights, not just one. But please don’t go by me and do some internet research on this as I can only guess. (I am not a trained chef, just a home cook like you)

    • Not sure

      yes I do to , but can I use the frozen meat in my fridge and when cabbage rolls are rolled up can I refreeze them for a lter day or does my meat have to be fresh, I also freeze my sour cabbage and thaw before making ,,,,,,,,,

      • Lavonne Lawrence

        Your meat has to be fresh if you are freezing before cooking

  176. Judy

    Hi Jenny:

    Love your site. I read through a lot of the comments for the cabbage rolls and did not find my suggestion in them. I freeze my cabbage and then defrost it the nite before ready to make the cabbage rolls. No boiling necessary. The leaves peel right off. I also tuck my ends of the cabbage rolls into the roll using my pointer finger and they stay rolled up. Thanks for a great site.

    • Jenny

      Judy, I searched and could not find another comment from you so I’m glad you resent it.

  177. Madeline

    Your video was very helpful and the halupkies delicious. Thanks

  178. Candace

    I have frozen cabbage rolls . How long and @ what temp. do I cook them?

    • Jenny

      Do you mean they are frozen and uncooked?

    • rose Offerman

      I do freeze,my cabbage rolls,afer ive cooked them even if my meat has been frozen. Good for several months. I also add about 1 cup of water to my mixture ..this,makes them more
      Tender.

  179. maria briahna

    They are Romanian heritage, not Polish

  180. Jean

    Jenny, cabbage rolls are not part of my heritage, but I learned them from an elderly German woman who was my “honorary grandmother.” Her way is different from yours, but both are perfectly delicious. The mushrooms sound like an addition I’d like very much.

    • John K

      I’m 100% Polish and in my 60’s. Grandparents from Warsaw! Large family, of aunts, uncles and cousins. The Polish people use a red tomatoey sauce. Germans use a brown sauce. Mom always used a can of Campbell’s tomato soup and a can of Hunt’s tomatoe sauce (same size) adding the water of a half of the tomato soup can. Mix it in a bowl. Put a light coating of the sauce on bottom of pan before putting in the rolls. Once rolls in the pan, cover all with the remaining sauce and bake accordingly. Cover rolls with foil. We always ate these with mashed potatoes, corn and rye bread. Need some of the juice on the mashed potatoes. I’m hungry!

      • Nancy

        Just had to write after reading your post. My mother was 100% Polish. As a small child I asked my grandfather about life in Poland, but he would not answer. I figured it wasn’t so good.
        My mother made stuffed cabbage often. Not sure how to spell the name she called them. One thing my mother and grandmother added was fried salt pork, cut into a dice, fried an added to her mashed potatoes!! Now, my family enjoys too! Try it, you’ll love it!!

        • John K

          Golombki. The L is pronounced wuh. Ga-wumb-key

        • Jeanne

          My mother and grandmother, both 100% Polish, fried diced bacon and added the bacon grease to the rice. Doing this flavored the rice as well as keeping it from sticking together. They added the diced bacon into the mixture. It’s very flavorful, but I don’t add the bacon and it’s still wonderful.

          We also never added tomato sauce, but I put ketchup on mine.

      • John K

        Preparing the cabbage: Fill dutch oven with water. Get it hot, about 3/4 full. Core the cabbage. Take sturdy meat fork or carving fork, and stick it in area where core was. Place the head of cabbage in the hot water until the first leaf softens and becomes limp. Take meat filling and place on low center of leaf. Fold bottom of leaf forward , then fold in the sides of the leaf. Repeat for each cabbage roll. I also use minute rice (cooked first). This is how my mom and aunts made them. Also she used ground pork, about a 1/3 to 1/2 pund. Not sausage but straight ground pork.

        • Danushka

          Yes my mother who was born in Poland and came to the states – her stuff cabbage recipe is identical to John K ‘s, yum

  181. Brenda Shay

    Can I cooked the rice and hamburger before putting them in cabbage rolls

    • Jenny

      I have never cooked either one before baking cabbage rolls. I’m wondering why you want to do that?

    • JohnK

      No, I have never seen it that way! When uncooked, then baked, all the flavors blend together to give you the best taste!

  182. Teri

    I’ve read where you have made the stuffed cabbage roll with ground turkey instead of ground beef,would the recipe and ingredients stay the same?

    Teri

  183. Teri

    Hi Jenny,

    Stuffed cabbage rolls:
    I just have a little suggestion about the prepping of the cabbage leaves for the stuffed cabbage, that might be helpful . I use a large pot full of boiling water, I core with a sharp knife two the cabbage heads as much as I can, and then place the whole head in boiling water, as the cabbage softens up near the core, I cut off each leaf gently and place it in a large bowl, and do this for every leaf throughout as it slowly boiling. (Don’t over cook, you just want to soften them up, a couple minutes per leaf.
    Then when they’re cooled, I take each leaf and slightly shave off the middle of the back stem of the cabbage leaf with a sharp knife, being sure not to cut through the leaf. Teri Leyden
    This works wonderfully for rolling up the stuffed cabbage without resistance, and you don’t have that think chewy part of the cabbage in your cabbage roll to deal with. The leaves are a little soft and pliable and make for easy stuffing and rolling. It makes stuffing and rolling easier,with just a little time spent. I do it the day before and refrigerate the leaves in a plastic bag, all set to go for the next day.

  184. Elisa

    Jenny, I just found your website, I just love it!!!!!!! Your cheerful personality and your great recipes with easy directions, restored my belief that I can cook…

  185. Diane K

    Just like my Mother made. She learned it from her mother-in-law. This is a great site !!! Kudo’s Jenny!

  186. Linda Kutch

    Love the Stuffed Cabbage…. finally a recipe like my mother in laws’s and it didn’t fall apart!!! Already made this dish three times and each time to came out perfect. Thank you for posting it.

  187. Allison

    When you say cool and refrigerate overnight.Does that mean in the same roasting pan they were cooked in or do you need to transfer them to a air tight Tupperware container?

  188. Sa'ra

    I will be making this today. It looks yummy!!!!!💖

  189. Ninap

    Jenny, thanks for the cabbage! I’m Slovak/Hungarian and it looks great…..

    BTW, I always loved your show!!!!!

  190. Diane

    Looks delicious. My favorite is the kind my grandmother made with kasha(buckwheat) after stuffing the rolls she layered sauerkraut in bottom of enamel casserole pan, covered and baked. Anyone have a recipe?

  191. Pam

    Thank you-I am of Polish Parents and never took my “food” heritage seriously. Today, I made your Cabbage Rolls and tears came to my eyes. My Dad in heaven was smiling. I have never made such perfect cabbage rolls. I drifted back in time, to a farm house outside of Scranton, PA. My Aunt Nellie making all of these delights. I can’t wait to begin baking and cooking again.

  192. Elaine

    I love all your recipes as I am a full blooded polish girl, but though I have not tried your version of stuffed cabbage as yet, I would like to make a comment.
    I have been making cabbage rolls for over fifty years and have made and tried several variations adding different ingredients, but the one thing I only tried once (and would not try again) is using uncooked rice. I tried using uncooked rice once and the rolls came out very dry because the rice drained all the moisture out of the meat. I now precook the rice, at least partially and they come our great.

  193. michael coyle

    Yes u can freeze put in tinfoil tray cover with tin foil 6 in tray or less lasts 3 months 😉😊

  194. Darlene P

    I just found your website and I want to thank you wholeheartedly for providing videos with your recipes.I never seem to get things right just reading,I find it really helps to see it done.Once again,thank you. Regards, Darlene P.

  195. Tammy Nowakowski

    Hi Jenny! I married a Polish man a few years ago and he asks me to make his favorite Polish dishes; but not being polish myself, I’m at a loss. He emailed me one of your videos and I’m keeping it. I just put the the cabbage rolls in the oven. I hope he likes them. Angel wings will be my next attempt at Polish baking.

  196. John Summers

    Hello Jenny, the cabbage rolls are in the oven and I’m going to leave them to sit overnight, is it ok if I leave out of the fridge or?

    Thanks,

    • Jenny

      I would not leave them out overnight. Let them cool down and then refrigerate them.

  197. Annie A

    Hi Jenny, it’s me again, I left a tip for re your Chrusciki recipe. I have another quick tip for Golambki and it works really well. I hated having to boil the cabbage so now instead, I core the cabbage, put it in a plastic grocery bag, tie a loose knot at the top and put it in the microwave for 15 minutes. Upon removing from micro, I discard top one or two leaves and it’s pretty much ready to go. If it’s really a large head,then some of the inner leaves may not be as soft as you like so put back in the microwave for a few more minutes. By the way, I’m one of the Campbell’s tomato soup fans for my Golambki sauce. I’ll be making them on Tuesday for Christmas!

    • FoodforThought

      Annie A, I really like the idea of saving time by not boiling and pulling the leaves off individually. My one concern is the use of the plastic grocery bag in the microwave. These bags are not safe to eat out of especially after being exposed to heat. The BPA and other chemicals used to make these bags will leak out of the bag and into your food. I recommend switching from the grocery bag to something safe to heat
      Such as a ziplock bag. The packaging states microwave safe.

    • Nancy

      My mother also used Campbell’s Tomato Soup and Hunts Tomato sauce. She also added chicken broth. Don’t forget the fried salt pork in the mashed potatoes, yummy!

  198. Pam Kindt

    I’m a little unclear on the freezing technique. Do I wrap them individually or can they be frozen in a pan? When removing from the freezer after letting them refridgerate overnight do I then add the sauce to bake or do I freeze with the sauce to bake? Thanks!

    • Jenny

      I have never frozen cabbage rolls before baking, only after. After they are cooked and cooled I wrap them individually in plastic and freeze. That way I can remove only what I need each time.

      • Ann

        Have you tried to freeze cooked cabbage rolls in a baking dish to reheat later?

        I read that it would turn into mush. Is that true?

        • Jenny

          I have frozen cabbage rolls but only individually, never in a baking dish together.

  199. violet turner

    Love this recipe and watched the video. They were so good and my kids loved them! 🙂 definitely a keeper.

  200. ronald c. williams

    I am thrilled that I found you. my Hungarian mother and grandma made poppyseed rolls, stuffed cabbage, and angel wings, all of which I have recipes for, but you opened my eyes with your videos. I have tried with varying success but I know what to do now. thanks a bunch. hugs and kisses from an 82 yr. old guy. grandpa ron

    • ronald c. williams

      i understood what you said at the end of the cabbage roll video. too funny

      • richard

        yes…being Polish I had tears from laughing!!!!

  201. Keith Hinkel

    Here again I do a “quikie” Golabki; cut up cabbage into pieces–say–2″ square-whatever or shred–then blanch or 1/3 cook; set aside. Mix filling all together well cooked-I use 3 lg. onion, 3 garlic cloves, pepper, celery seed, 8 fresh tomatoes, Stevia, parsley, dry mustard, 1 tbsp worchestire sauce, liquid smoke, beef burger & sausage, Coat bottom of baking dish w/sauce, add cabbage layer–repeat until dish filled. Cover bake at 350F for 35 minutes and check–keep checking until cabbage is just slight crunchy. Serve–I use black bread & butter. Its tasty.

  202. Adele G.

    Hi Jenny,

    I have been using a few of your recipes. All turn out great! You made cooking/baking so easy. I have a polish husband and I am a Chinese. I cooked more polish than Chinese foods in my life.

    I have just one question before I attempt this stuffed cabbage recipe.

    Do you or can I add any seasoning to the beef mixture? Salt, pepper and etc.

    Adele

    • Jenny

      My recipe already includes salt & pepper in the ingredients and most people seem to feel it’s enough. You can add additional spices if you choose but I encourage you to try the recipe as it is and you will likely find it has enough flavor.

      • Adele G

        Hi Jenny,

        Thank-you for your reply. I have mis-read and skipped the 1 1/2 tsp of salt.

        Adele

  203. Jane & Rick

    We made them and loved them…Friends have already requested a copy or site to get recipe…

  204. Gwen haldae

    I make cabbage rolls for some of my family for Xmas . Is it to early to make and then freeze.

    • Jenny

      Technically, it’s not too early to make them for Christmas but I always believe in less freezer time whenever possible. I would try to wait 2-3 weeks (then it would only be a month of freezing).

  205. Kim

    Absolutely delicious!! Thanks Jenny, keep up the good work!

  206. Brenda

    Jenny, I just found you about 2 weeks ago. Can’t remember how but sure glad I did cause lady you are so funny. I cook all the time, everything from scratch but was never able to master Cabbage Rolls, well I’ll be trying your version but I have a question? I don’t use white rice, can I sub brown rice for this. Not sure if it will come out since brown rice cooking is a little different then white. Let me know and can’t wait for more videos.

    • Liz

      The last two times I made these cabbage rolls, I have used brown rice. I always liked the texture of white rice compared to brown, but in cabbage rolls I don’t see any difference. They are still yummy. Same cooking time. In the end, you get the added nutritional benefits of brown rice without compromising the flavour.

  207. So Turner

    What a delight to find you, Jenny! Like meeting an old friend you loved so much, but lost through the years… You Look Fabulous! I’m looking forward to making your GOLABKI, as I am cooking for my “Polish” Boyfriend, who was actually born in Chicago! I have always loved to cook; and looking over your recipes, I find we have very similar tastes too. I’m sure Teddy will be delighted if I follow your clear instructions carefully. I promise to make these Jenny, as soon as I bring home the cabbage > Ha! GREAT to see you… > Hugs, for sure! Thanks.

  208. Maureen Travers

    I brought these to my sister’s house last Saturday and everyone enjoyed them. She loved them and so did the other family members. I just want to Thank you so much for sharing your recipes and I would try another one soon. Thanks Again,Maureen

  209. Shirley

    We are having a big celebration on friday,and your, the fall off the bone ribs and cabbage rolls will be part of my menu,as I’m making them today tuesday evening, how long would they take to reheat from frozen state to serving.It’s my granddaughter convocation,so I’ll be away at her ceremony,them we all come back here to have dinner,time frame will be tight and I don’t want anything to go wrong.
    thank You so much

    • Jenny

      I hope I’m not too late if you already cooked but I don’t think you need to freeze if you cook Tuesday evening for Friday.

  210. SHARON B.

    Hi Jenny, I do a TON of canning, and I regularly can my cabbage rolls. You can get 7-8 in a half gallon jar, 3-4 in a quart. My family raves about them, wants them for birthday and Christmas gifts, it tickles me, of course none of them are farm raised like I am. One Grandson wants them canned with V8 and I must say they’re pretty good that way.
    Once I get my pressure cooker up to 12 lbs (for my altitude) I process them for 90 min.
    Thanks for sharing your time and effort in making our lives funnier and more fulfilled, and delicious! God Bless, Sharon

    • Allan Cross

      I wondered if you could can cabbage rolls – now I know. I am going to can about a dozen quart jars in my pressure canner. Of course I will add tomato soup in the jars as well.

      • Len

        NOT tomato soup. Tomato juice if anything. The liquid helps hydrate the rice.

        • Len

          Upon sober second thought, you can add anything you want. Everybody has a different way of doing things. Doesn’t make them wrong. Just different.

  211. Cecilia

    Hi Jenny — Thank you for this excellent video. I have made these many times using my mother-in-law’s recipe. Yours is very similar. However, she always insisted that they should be made in a heavy pot on the stove top. I have never done them in the oven before so will try. She also always put a can of sauerkraut on top while cooking. This really adds a great punch. I thought I’d mention it in case you want to try it. Thanks again for your wonderful recipes.

    • Jenny

      I have made mine with sauerkraut too just like my dad sometimes did.

  212. Ann

    Hello Jenny,
    I was wondering if I made cabbage rolls Tuesday but actually was going to serve them on Saturday, do you think the cabbage rolls would still be safe to eat?

    • Jenny

      That seems a little too long for me. I would not go more than three days without freezing them.

    • Annie A

      As long as they’re refrigerated, they’re fine. We’ve eaten then after three and four days, I haven’t killed anybody yet. 🙂

  213. carmen

    Hello Jenny I plan to do cabbage rolls. May I ask you please if I can prepare them in the pan (without the sauce) and then bake them the following day? thanks for your advice

    • Jenny

      I would not prepare them in advance to cook the next day. I can’t say for sure that it won’t work but it seems like leaving ground beef and rice with liquids to sit overnight is not a good idea. You can look online to see if anyone has ever prepared them in advance like this.

  214. Tymek

    This is a great recipe — I’ve made this 3 times in as many months.

    I previously made them in a slow cooker (8 hours, but they will be done before that) but this is great for a shorter cooking time. I add sausage on top (fresh kielbasa, if you can find it, cut into serving-sized pieces) or any other sausage that’s available.

    In a slow cooker, a large can of stewed tomatoes poured over each layer of golabki can help keep them moist and cooked through with a lot of flavor. And I put a ton of paprika in the mix.

    Rye bread and mustard are a must on the side once it’s out on the table. As well as any piwo that’s more substantial than Tyskie or Zyviec!

  215. Aasha

    Hi Jenny can i use Chicken or pork in this recipe???This recipe looks easy and delicious..But i cant find beaf here

    • Jenny

      I think chicken would be a better choice rather than pork.

      • Aasha

        Hi Jenny if I use Chicken should i minimize the cooking temperature and time???

        • Jenny

          No, you would not change the time or temperature. I know that ground chicken is softer than ground beef so you may find the mixture softer than mine. I have made cabbage rolls with ground turkey so I hope they work for you with chicken. Please let me know.

          • Aasha

            Hi Jenny I made this recipe with Chicken without altering other ingredients and the cooking time and temperature..The result was awsome..so many appreciations from family and friends…Thank U so much for this great recipe…

        • Jenny

          That’s wonderful! I appreciate you letting me know so now I can tell anyone who asks that this recipe works with chicken. It’s good to hear that everyone liked your creation and thanks again for your feedback.

          • Aasha

            U have been an inspiration to me to try out new recipes that too in a simple way..Love ur recipes and Thank au so much..Stay rocking…

  216. M. Thomason

    Can I use uncooked jasmine rice instead of long grain?

    • Jenny

      It will likely alter the flavor but you can certainly try. I have only used long grain rice in this recipe so if it’s short grain, I’m not sure you would like the result. But everyone seems to love my recipe as it is so I hope you will try it my way, at least once.

  217. Sunny side

    i’ve used your cabbage roll recipe for a few years now and was making a big batch due to a bumper crop of cabbage this year. I was reminded of asking my granddaughter last year if she had liked them. She said they were very delicious but her mommy had to “peel” them for her. I made her a little casserole of the inside mixture rolled into meatballs this year. Love your website and recipes. This one is easy and the best cabbage rolls ever.

  218. Joelle

    I’ve been looking for a recipie for cabbage rolls for a while as I have tried them before and thought they were amazing… Your recipie didn’t dissapoint! So yummy I ate 4 rolls as soon as they were out the oven! 🙈 🙂 will have to try this when cooking for my polish friends to impress 😀 thanks so much for sharing.

  219. Nancy Z

    Thanks for the great recipe! I have been eating Golabkis all my life being from a Polish family but these were the best I’ve ever made. Thanks again Jenny

  220. Janet ostrowski

    Thanks Jenny,

    You are helping an English Australian make Polish food for my husbands family. Keep cooking, live, laugh, love well.

    best wishes

  221. Chgo girl down under in Oz

    Love the recipe. Remember your talk show days, but enjoy your recipes even more.
    Thx, for bringing a little bit of my former home to my new home.

  222. Daniele

    I HAVE FROZEN LARGE CABBAGE LEAVES. Blanch, cool, place a few together and roll up or wrap flat, expelling air. WORKED GREAT.

  223. Carol

    can I boil cabbage and use it the next day to rool

    • Jenny

      I don’t know. I tried to research this but could not find any recipe where the cabbage was boiled in advance so I’m not sure how the leaves would hold up the next day. I’m sorry I just can’t say for sure.

    • Gamzy

      yes you can boil cabbage a day ahead. I do it all the time. Enjoy

  224. JZ

    Just came across you website and loved all your recipes. I especially like it when you have your recipe and plus your video all in one page. This makes everything right at hand. Thank you so much in producing these videos.

    • Vanessa Ryals Cook

      I agree 100% I am a visual person and technologically challenged in some areas. So less is better for me if you have not tried Jennie’s beef stew please do. That’s when I said Jenny real can cook.

  225. Judy

    Jenny
    I am making these for a pot luck, can I make ahead & freeze? If so, should I cook them first or freeze raw?
    Thank you

    • Jenny

      Cook them first. After cooking, I let them cool down and refrigerate them overnight. They are easier to handle the next day. Then I freeze them, separated so they don’t touch each other.

  226. Jay lowell

    Best I’ve had, they came out just right with good texture and flavor. It should land you a spot on the Food. network

  227. Ania

    Jenny….your cabbage rolls are a huge hit…moist and low in fat…my son and my husband loved them, thank you…looking forward trying more of your recipes xo

  228. Mety Gagarin

    Its very legit, legit,,,,awesome,,yum yum……

  229. maggie

    Yeah I just forget the Rices..I hope they come good .

  230. George

    Love your videos, and find following your instructions so easy. Will try your cabbage rolls today.

  231. Sandi

    Hi Jenny, I come from a Polish/Ukranian background and grew up with cabbage rolls made by my Babcia. Hers had mostly rice and a little bit of ground pork and no tomato sauce. I loved those so much! That being said, I have always shied away from making my own cabbage rolls because that thick cabbage spine scared me away. After I stumbled across your video, I have made at least a batch of your cabbage rolls once a week! Everyone loves them and I love making them! Thanks so much for giving me the confidence 🙂

  232. Dustin

    Growing up Czech we ate these often, usually with tomato sauce. I made a psn today and have cinnamon rolls in the oven. Thanks for making it fun and easy. Any chance you’ll be making poppy seed or prune kolaches?

    • Jenny

      I have never made kolaches but I know there are recipes out there.

  233. Daveinfl

    OMG. So tasty and healthy. Jenny, you are the best. Thanks

  234. Pat

    I made all the stuff last night and put in crock pot to cook. I went to bed at midnight and forgot to put in refrigerator and now 7 hrs later it is still warm. Is it still good?

    • Jenny

      UPDATE: At first I thought the meat was raw when I posted the response below. But even if the food is cooked, I would still not eat anything with cooked meat that is left out warm for 7 hours. Again, it’s not worth the risk.

      MY INITIAL RESPONSE: I think you need to throw it away. I found this on the web: “The Food and Drug Administration recommends that meat left out at room temperature for more than two hours should be discarded. Raw meat left out for this amount of time is a breeding ground for bacteria that can make people very sick.” I know you put in a lot of work but it’s not worth the risk.

  235. Ed

    cooked cabbage rolls yesterday. What is the best way to reheat and serve for dinner tonight?Thanks,
    Ed

    • Jenny

      I think they are best when heated in a pan with a little olive oil (my dad used butter) and let them brown a little on the outside. I start out on low heat so they warm up inside and then I increase to medium, turning occasionally to brown all sides. I consider them a complete meal since they have meat, rice, and a vegetable but I always make a salad first. Polish cabbage rolls are traditionally served with sour cream. There’s a picture of some cabbage rolls that I browned in the my blog posting dated Feb. 9th, 2013.

  236. Sharon

    Hi Jenny,
    I’ve made many beef stews in my time but when I saw yours I was anxious to try it. I went on your web site Cooking with Jenny. The video is a great idea and the recipes are easy to follow.
    The beef stew was amazing and my husband loved it, this recipe will be saved and made a lot in the future.
    I do have a question for you, If I want to make more of the stew do I just double all ingredients?

    • Jenny

      Please see Regina’s question below the stew recipe.

  237. Sharon B

    Hi Jenny,
    Was looking through recipes to make a beef stew. Made a lot of different stews but they never taste that great or never come out right.
    Came across finding one in Cooking with Jenny.
    Boy, Jenny I love that you have videos showing each step as you go along.
    I just want to tell you that I never made stew taste so good in my life.
    It was amazing, my husband loved it and I will definitely put this recipe in a folder so I can make it again soon.
    By the way I am going to make your meatloaf that sounds delicious. I will let you know how it went.
    Thanks again Jenny

  238. Lindsay

    I made these yesterday and loved them! I am wondering what to serve them with? What do you typically serve them with? Or are they kind of their own thing?

    I made these with ground turkey and they came out very good. I can only imagine how they would taste with sirloin…even better I bet!. I didn’t have Uncle Ben’s rice and I was nervous about the rice not cooking, so I boiled the rice for 3 minutes and drained the water. Then I added the rice to the stuffing. The rice came out perfect and wasn’t mushy! I might not have had to do this but I would have regretted all the time, effort, and ingredients if I hadn’t and the rice wasn’t cooked.

    • Jenny

      I grew up having cabbage rolls alone (with sour cream) but today I try to eat more than one vegetable at every meal so I always have a salad first and then I’ll still make a vegetable side like some sauteed greens or steamed beets.

  239. debra torres

    I made your meatloaf today, and will be making the stuffed cabbage in a few days, Love the polish recipes

  240. debra torres

    Jenny, I was so excited when i came across your videos on youtube i was looking on videos for making periogies and you came up, I saw your show in Chicago many years ago. You are an awesome cook, love your colorful kitchen.Where can I find your headscarves , I looked on the internet for polish headrscarves but cant find the pretty ones like yours..

    • Jenny

      They may look Polish but they are usually just fabrics I buy at the fabric store or scarves that come out in the summer that are more colorful.

  241. Lina

    Hi Jenny, I love the presentation, simple and easy. To the point, your comments and manner of speech are interesting NOT annoying. Well stated and perfectly enjoyable to watch AND listen too. Your recipes are easy and looks delicious and easy to follow. Thank you many times over, I love C-rolls and will try them. I didn’t know you did recipes and found this by accident, I kept say to myself, “that looks like J,J,” Bingo ! So you now have a new follower. Thanks again,

  242. Lori

    Jenny, I’ve been making these for years and today, for the first time, my rice didn’t cook. What could I have done wrong?

    • Jenny

      There could be a few reasons. 1) You used brown rice. 2) You did not use long grain (pref. Uncle Ben’s rice). 3) Not enough liquid. 4) No enough cooking time. Please let me know if any of these apply and I’ll try to help further. (I assume it’s my recipe but no matter…)

  243. Astika

    I love your cooking online and show. Now I’m trying to make polish perogies your way, for my wife; she is polish. Thanks for your program. By the way, what’s channel is your cooking show on tv? I

  244. Jackie Moore

    Hi Jenny,

    I have been yearning to make these for weeks and I finally made them last Wednesday night. We, my Son and I had them Thursday and Friday and they were sooooooo yummy. I added grated cheese on the top. My son loved them as well, I asked him can I make them again. Yes please was the reply. so thumbs up jenny

  245. VamliV

    Hi Jenny! I was just wondering, would it be ok to add more liquid to the final sauce? My husband loves a light but more abundant sauce. I ask because I wouldn’t want my cabbage rolls to get too soggy or for the sauce to overflow the mold, Thanks

    • Jenny

      I think you could do one cup or even 1 1/4 cups without the cabbage rolls being soggy.

  246. Stacy

    I cannot wait to try these!! I will be cooking them on New Year’s Day!!!

  247. Monica

    I am making stuffed cabbage for a large amount of people right after Christmas and wanted to know how and if I could make them ahead somehow and freeze or refrigerate and then re-bake day i’ll be serving them???? what do you think?

    • Jenny

      Yes you can. In fact, I always think they taste better the second day. I would not freeze them if you don’t have to. Make them a day or two before, then bring the pan to room temperature and re-heat in a preheated 325 oven, covered, for about 20-25 minutes. I have never re-heated an entire pan but this is my best guess on the time and temperature. Good luck!

  248. Sandra

    perfect recipe..I use tomato and sour cream to make a sauce to put on cabbage rolls and boiled potatoes

  249. Gloria

    Just made these rolls today and I am super satisfied about how they turned; they were very flavorful and with just the right amount of salt! I was not patient enough to fry them and try with sour cream but they are just so good right out of the oven! Thanks so much for such a simple and delicious recipe! Trying the pierogis next….By any chance have you made any dessert with buckwheat? I tried it in Krakow but don’t recall the name.

    • Jenny

      I don’t know of any Polish dessert with buckwheat – glad you liked the cabbage rolls.

  250. susie

    You are just too cute! I stumbled across your video while on youtube. I thank you for sharing all of your wonderful recipes with the world and I cant wait to make these rolls! Blessings

  251. Hannah

    These looks really yummy!

  252. Gary S

    Jenny thank you for this recipe. I followed it except I used a head of sour cabbage, OMG these rolls are awesome! They are the best I’ve ever made.

  253. Kimberlee Fredericks-Fackenthal

    Making these again today, Jenny. Everyone loves them. We like some sauce too, but many like them just gently fried with a dob of sour cream. You feel like family. I make these about every two weeks or more. There are so many other recipes to try as well, of other dishes. I think food is better than, well, just better lol We adore you… Dziękuję za gołąbki. Jesteś najlepszy! Również, gotować kapustę trochę dłużej, więc w centrum nie jest tak trudno.

  254. Jane Silva

    My mom used Campbell’s tomato soup. When I make them I dilute the soup with beef broth or water. It makes a nice gravy.

    • RF

      That’s how my mother and grandmother always made them too. To me its the best way.

  255. V. Stoen

    Wow this little babies are so scrumptious ! Thank you for sharing your delectable cabbage roll recipe . I ate three of these in one setting , just couldn’t stop myself , yikes ! The recipe is a keeper !

  256. Dianne Brockmeyer

    after freezing these, can you re-heat them in a slow cooker? If yes, how long would they cook for?

  257. Laura

    Jenny, I made your cabbage rolls…and they are to die for…I will keep this recipe with me always..it was delicious!

  258. Nancy Clancy

    I just came across your site, can’t believe I haven’t seen it before. These cabbage rolls sound wonderful, I make mine similar but cut up the leftover cooked cabbage and mix with drained saurkraut (sp) to make a bed for the rolls to cook on.
    I’m guessing that you and I have both enjoyed the cabbage rolls from the Polish Hall on Hill St., London. They had the best banquets.
    I’m looking forward to your future videos!

    • Jenny

      Oh yes, I remember those cabbage rolls and I remember dancing at the Polish Hall with my dad. Great memories.

      • Soph

        OMG! We may have met! I’m a Yank but half my family is Canuk and I recall going up from Chicago to London for many a wedding reception at the Polish Hall on Hill St. not far from Our Lady of Czestochowa. Still think your golobkis are better. The uncooked long grain rice is probably the reason. Most of the recipes I’ve tried called for precooked rice. Precooked is mushy to me. Love your cooking vids! Extremely helpful and every recipe I’ve tried so far has been delicious. Thank you!

  259. Sandy

    I made your cabbage rolls recipe tonight. They were awesome! My neighbor is Polish, and she said they were just like the ones her great grandmother used to cook when she was a child. Thanks for the great recipe. It’s going to be my permanent potluck dish.

  260. khabirah

    I just made this recipe last night. I let it sit over night as suggested and it tasted good. I served with a sour cream and cream cheese sauce. I was not able to purchase the ground beef so I had to use the ground turkey that I had on hand. It may not have been as flavorful, but I look forward to changing up my filling and trying different flavors.

  261. Joanna

    Jenny, I have loved you from your comedian days and your talk show which I watched faithfully. I for some odd reason am now just finding your recipes on you tube, and I am going out to find your cookbook this coming weekend. I can’t thank you enough for making these recipes for me because I am not much of a cook. You explain things and make it fun to watch. I just made the healthy chocolate cake recipe and it came out as delicious as you made it seem. I can hardly wait to make more of your recipes, please keep them coming. Oh and by the way you still look as beautiful as ever and have a personality to admire.

    • Jenny

      Thanks so much for the nice note. Just fyi, my cookbook it out of print but I am in the process of adding all of the recipes from that book to this website so there’s no need to look for the book. I some cases, I have improved and simplified recipes so they are even better.

  262. Cara

    Mine are in the oven right now. … Super EXCITED can’t wait to try then! 🙂

  263. Florence

    I take care of a 91 year old Polish man and his wife. He’s been wanting Gołabki for a while now. After watching your video today, I made your recipe, (the only one I found that wasn’t smothered in tomatoes). I’d just like to say, I got two thumbs up from this finicky ol couple. Thank you very much for this recipe Jenny! You’ve helped me put a smile on their faces. Priceless! 

  264. Nancy

    These cabbage rolls are awesome. Thank you for sharing this recipe. My kids, husband and brother in law loved them and want me to make more.

  265. Joan

    Can I make the cabbage rolls and keep in the refrigerator for two days before cooking them?

    • Jenny

      I have never done this but my feeling is that it’s not a good idea. It seems to me that the moisture would seep out of the filling to the bottom of the pan. It might be better to cook them, cool overnight, and freeze them after that. If you don’t want to freeze them, you should know that cabbage rolls keep very well after they are cooked. In fact, they taste even better the second and third day.

      • Mark

        I plan on making these for my annual New Year’s Day Good Luck party. There will be 24 guests so I will make two batches. I have two questions for you:

        1) If I prepare and cook them the day before, and then store them in my refrigerator overnight, how long and at what temperature should I re-warm them. I

        2) f I re-warm both batches at one time, will that affect the time or temp?

        Thanks for your help!

        • Jenny

          I can only guess because I have never re-warmed an entire batch. I usually take what I need and brown them in a pan. So I think you can re-warm both batches at the same time and I like to re-heat things at 325 degrees. Bring them to room temperature first, make sure they are covered and I think about 20-30 minutes should do it. I wish I had the definitive answer but this is what I would do – start checking one cabbage roll at 20 minutes.

  266. Andrew

    Made this yesterday along with the pierogi recipe. I have to say both of them are very good. These are going in my recipe box.

  267. meg

    Hi,

    Can these be made vegetarian with a “meatless” substitute? Thanks for any information!

  268. Joe

    jenny jones you are amazing cooked these last night everything disapear.. another batch in now and i gonna hide them deffo works well with pork mince :-))

  269. Mike

    Very clear explanation, and wonderful teaching style. I made these and they turned out beautifully. Thank you very much.

  270. Terry

    Making these for family Easter dinner, made for Christmas too. They are in the holiday must haves. Thanks so much.

  271. Elisabeth

    Just made these now and they were delicious! Thanks for the recipe! 🙂

  272. Ewa

    Thank you for this recipe. I made galabki yesterday. They were delicious. There are many ways how one can prepare stuffing: some people use more or less rice, some use cooked rice; some add an egg to the stuffing. I have never done the stuffing with tomatoe puree before. I tried yesterday… and it worked perfect. One of the best golabki I have ever eaten. I serve them with tomatoe sauce. I usually have them with bread and my husband prefers with patatoes. Definitely will keep this recipe. Thank you again.

  273. Oogii

    Thank you for your recipe. I made it today and it was absolutely delicious.

  274. Liz Marotti

    Thank you so much for this amazing recipe! I just made it, and quickly learned why you have to wait a half hour! It really does make a difference!!!!
    I also want to say how happy I am that you are taking on such an amazing project in such a grass roots independent way! I am such a huge fan of yours! Congrats on your continued Success!!!
    You Rock Jenny!!!!

  275. antonia

    I made your cabbage roll recipe they came out so delicious,and I add a few jalapeno peppers to make them a little spicy mmmmm. thanks for sharing your recipes

  276. Jay

    What a great cooking video! Thanks for sharing ( : Well done step by step instruction and it ended up just like I remember when I was a kid when grandma and other family made it. Thankful I will have leftovers now because it turned out great today, just out of oven an hour back. I had no idea you were doing these helpful cooking shows or that you had Polish roots! Jenny Jones cooking is awesome!

  277. Audrey

    Can you freeze your cabbage rolls? If can when it the best to freeze it?

    • Jenny

      I freeze my cabbage rolls after they are refrigerated overnight. I put them in a freezer bag and try to not let them touch each other. If they stick together, you might tear the cabbage when thawing and cooking.

      • Suzanne

        I froze my golabki on a parchment lined cookie sheet and once frozen, put them in freezer bags.
        what is the recommended way to thaw, heat and serve?

        • Jenny

          To me the best way is to thaw them overnight in the fridge, then heat and brown them in a little olive oil (my dad used butter) and serve with sour cream.

  278. Iloveinsegnamento

    Just made these last night, and they were really yummy, however, fried them up in a little olive oil for lunch today, and they were AWESOME! Letting them sit overnight really made them better even without the mushrooms lol. Great recipe! Thank you!

  279. Tony

    my grandma made cabbage rolls for christmas eve. and she learned to cook them by you. Thank you it was delicious. 🙂

  280. Julie

    I have made this recipe four times now and I love it! It has come out great every time. I found the pomi tomatoes in my local grocery store, but one time I substituted a can of tomato soup and that worked out fine. I add a little more garlic and some red crushed pepper for a little extra flavor and heat (my personal preference)… One time the recipe only made 14 rolls, but since then I use your trick to separate the filling in the bowl to help eyeball the measurements.Thank you for sharing this recipe!!!

  281. Tessa

    thanks for this helpful video, making these right now for the first time!

  282. Mel

    I made these tonight 🙂 they turned out perfect but I use ground chicken an didn’t have mushrooms soo I cut up a zucchini in small bits an used cooked rice an he was perfect I added abit of rosemary also 🙂 soo perfect this is my first time thank you soo much for ur wonderful video

  283. Song - Please help :(

    Thanks for the video.
    I’ve been searching how to make this for days and this video is very helpful.
    My father-in-law is very sick and he can’t eat much nor many different kind of food. But once he told me that he used to enjoy eating this and I thought this sounded healthy and good for him. but he doesn’t eat many things like mushroom and garlic. And it seemed that he used to have it with (i’m not so sure) pork or both mixed (pork and beef) and my husband also mentioned bacon in it (confused). And he also said that he didn’t have it with tomato sauce nor sour cream. How can I make it taste good without many of the ingredients because for me, mushroom, garlic and tomatoes seems that it makes it taste better.

    • Jenny

      There are so many different ways to make cabbage rolls. The mushrooms were my own addition and they are not traditional so you can leave them out. If you can use the onion, just leave out the garlic. You can use a mixture of ground beef and pork with no problem, and instead of tomato sauce, just use the cabbage water or a beef or vegetable stock. So if your filling is just meat, onions, rice, salt & pepper with the cabbage water or a nice stock (that would provide more flavor) you will still have tasty cabbage rolls. The sour cream is optional as a side serving which most Polish people would use but certainly not necessary. I hope this helps.

      • Song - Please help :(

        Thanks Jenny. I will try to make it this week or next week. And I will surely let u know how it went. thanks again~ 😀
        n happy new year 😀
        XOXO

    • Jeannette

      I use 2 cans tomato soup to 1/2 can water

    • Jeannette

      Try using tomato soup with 1/2 cup of the cabbage broth

  284. Shirlee

    I made the cabbage rolls this evening. Some 16 of them and I can honestly say I have never eaten anything quite as tasteless in my entire life. Neither has my husband. The remaining 12 are about to hit the rubbish bin

    • Carol

      My Mother is Polish.. she doesn’t
      Cook the meat.. combine everything
      Add to meat, mix. — her recipe includes pouring tomato sauce over
      Cabbage rolls.. a small can , 0r more
      .. make sure there is plenty..
      It defininately adds to flavor .. I’ve
      Loved these all my life … hope u do too ….error : DONT COOK THE
      MEAT .. they will absorbe the sauce
      To make them very flavorable
      Iwe also BAKE THEM, 325 degrees
      Or 350… Long & Slow !! .. they take
      Time to make, but are well worth it

  285. Marge A Kirchner

    I’m looking for a Apple Crisp recipe

  286. Joan

    Dziekuje bardzo.the way you explain just wants me to make the golabki immediately although it is almost 1am. in Poland

  287. Karen

    The best cabbage rolls I have ever made. Will never make any other kind again!!

  288. Dimitra

    Absolutely amazing! I made these 4 times, and each time they’ve come out to be just perfect 🙂 Thank you Jenny!!!!

  289. ilovesyababe

    Lovely video, well explained, easy to follow. Have made this and my family love it! By the way, we’re visiting Warsaw, Krakow and Wroclaw for Xmas 2013. I believe Poland is beautiful at this time of the year with the Polish people embracing the Xmas spirit with joy, laughter and fun. Can’t wait!

  290. Alvina

    I can’t wait to try this!

  291. Bellainka

    I’m making this tonight!! I’m Polish and I have my own version but yours looks really , really good!!! I bet your sweet dupa is going to be PYCHA!!! Smacznego!

  292. Nad

    Hi, I think this is a great recipe as it is healthy and looks absolutely delish! I would love to give it a try but I don’t have an oven. Is there any healthy alternative besides baking them in an oven?

    • Jenny

      No problem. You can use the exact same recipe with a dutch oven and cook them on the stove top. Put everything in the dutch oven the same way, cover it and bring to a boil. Then reduce the heat and simmer for about an hour. It takes less time because you bring it to a boil much faster on the stove top. Cabbage rolls can also be made in a slow cooker.

  293. wingolden

    I just came back from Poland where I had some yummy cabbage roll, yours are even better.

  294. Chandra

    Thank you for your dividing “tip” for the stuffing in your video. I always end up with too much or too little the way I was doing things. 🙂

  295. exeuroweenie

    Ages ago I had these in a Polish café in Brooklyn.It was immediately my favorite comfort food(and I’m not even Polish/Slavic).Their version had dill and mushroom sauce on top.Thanks,just tried this recipe,and it turned out beautifully.

  296. Trish

    These are by far the very best cabbage rolls we have had. Growing up I had a Polish friend and her mother made wonderful cabbage BUT these were even better. We don’t eat mushrooms but other than that we followed your recipe exactly. The hardest part is getting the cabbage cooked and separated. I love your web-site. I just found it as I had first seen you on YouTube.

  297. Edward

    More please!! The recipe was great.

  298. Red

    Was very delicious…I am Portuguese but I have a Polish grandson and he loved this recipe!!!

  299. solodare

    Thank You SO SO much for your videos! I just found them the other day. We tried the Golabki first and we love it!!!!! cant wait to try another recipe! We Love You Jenny!!!! Thanks again!

  300. Brett

    Hi Jenny. Made these over the weekend and they turned out wonderfully! thanks and regards from London ON

  301. Susieq

    Hi Jenny,
    I was so excited to find your recipes. My mum was polish and sadly passed away 21 years ago. Miss her so much and her beautiful cooking. When I saw this recipe, it bought back so many memories. Your recipe is the closest I’ve come across to mum’s. Thanks again for the trip down memory lane.!!! 🙂

  302. Millie

    I just finish planting 12 cabbage plant can’t wait for them to grow, I will be using this recipe, thank you 🙂

  303. Barcros Baking

    This is by far the best Stuffed Cabbage Recipe I have made. Love you Jenny!

  304. m daughter

    Thank you! My family is Polish and I’m now a broke student living far away from home and studying to be a pharmacist. I just finished some of the hardest exams of my life and I had pre-made and frozen two big batches of these. I pretty much lived off them for two weeks. It got me through without eating rubbish food or wasting study time cooking. Thank you again!

  305. HerrTruffle

    I made these tonight and they were great! This is exactly the method of preparation I was looking for. Thanks for making this great video.

  306. Rhonda

    Thanks for the info on how to store and freeze your Polish Cabbage Rolls and how to thaw them out. I think I made 14 rolls and froze 9 of those. I still have them in the freezer. I might even take some for lunch tomorrow. I did that as a leftover the next day after making them and everyone was curious what I had. One girl actually wants the recipe so I am linking her to your page here so she can watch the video to and maybe explore your cooking page as well…

  307. Liz

    Good recipe. Most people don’t use mushrooms but they are such a flavour enhancer.
    I always freeze mine about 6 to a ziplock bag. I almost always don’t plan ahead so I cut away the ziplock and put then in a deep frying pan with a lid. I add about 1/2 cup of water and bring to a slow simmer. This thaws and when the liquid evaporates, about 1/2 an hour, I add a little canola and brown them on each side. I little sour cream and mmmmmmm.
    I’ve never frozen them raw because I want them now! I have been known to warm them up with some salsa on top.

    • Jenny

      That’s funny because I have thawed them the same way too but didn’t mention it because I thought it was too much work to keep an eye on them. You have to find just the right time to add the oil and uncover. But it works. Thanks, Liz!

      • Liz

        How do you find identical leaves? My rolls are uglier looking, all different sizes and shapes. Not so perfect. Do you put a layer of the bigger leaves at the bottom and over the top of the whole thing. That’s what I’ve always done to keep the oils true in. The baked cabbage by itself is good,

        • Jenny

          I just put more filling in the smaller leaves and less is in the bigger ones so I can roll them up to be about the same size. And I haven’t found much difference whether I line the bottom of pan with extra leaves or not but I do cover the top with leaves, though not always completely.

  308. Lacey K.

    Hi Jenny!!! I am loving that you made a video on this because I haven’t had these since my “aunt” used to bring them over when her polish mom made them in huge batches. Can you tell me when it is best to freeze these and how to reheat from frozen? I wasn’t sure if you freeze before or after cooking and if the same temp/cooking time applies!
    Thanks Again! Big lifetime fan here!

    • Jenny

      There are cabbage rolls in my freezer right now! I always cook them first and once they have cooled and refrigerated overnight, I freeze them, trying to make it so they don’t touch. To thaw, I put them in the fridge to thaw overnight and then I brown them in a little olive oil to serve. (In a hurry, I have microwaved them to thaw, then browned, but they don’t hold together as well). I will ask my sister to weigh in since she makes them, too.)

      • Lacey K.

        ok, thanks again Jenny! And I read the comment below from Liz and that was a big help too! I put these together earlier and now have them in the fridge with the foil on and I will stick them in the oven soon!

  309. Julie Pflum

    Very good! So easy to make! Thanks!!!

  310. Boomer Jackson

    I made your cabbage roll recipe last week. Yummy!

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